Pomodori Con Riso Food
POMODORI CON RISO
Stuffed vegetables went out with the Ark, but are coming back now. The rice is cooked in the juice and internal flesh of the tomatoes which adds a wonderful taste to the rice.
Provided by Xexe383
Categories Rice
Time 50m
Yield 6 stuffed tomatoes, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C
- Slice the tops off of the tomatoes and set aside.
- Carefully, scoop out the flesh of the tomatoes with a spoon, taking care not to break the tomato shells.
- Put the tomato shells into a baking dish, without overlapping and leaving a little space between. Using a little salt, season inside and outside the shells.
- Puree the tomato flesh with a stick blender or in a blender.
- Heat 2 Tablespoons of the oil in a small saucepan with the garlic.
- Add the rice and the celery, and stir in the oil for a minute.
- Add half a cup of water and the tomato puree and season with salt and pepper.
- Cook for 10 minutes on medium heat.
- Remove from the heat, add the parmesan and the basil and stir through gently.
- Fill the tomato shells with the mixture. The rice will swell a little during cooking so do not overfill the tomatoes.
- Replace the tomato tops and splash with a little more oil. If desired, sprinkle the tops of the tomatoes with breadcrumbs.
- Add the remaining half cup of water to the oven dish.
- Cook in the preheated oven for 40 minutes, until the rice is cooked, most of the liquid has been absorbed, and the outside of the tomatoes are lightly and gorgeously golden.
Nutrition Facts : Calories 513.1, Fat 25.4, SaturatedFat 4.5, Cholesterol 5.9, Sodium 131.2, Carbohydrate 63, Fiber 4.4, Sugar 7.9, Protein 9.6
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- Wash and dry the tomatoes, then with a sharp knife, cut the tops off and set aside. You will use them to cover the tomatoes before placing in the oven.
- Over a bowl with a small knife and a spoon, carefully remove the pulp inside the tomatoes, paying attention not to poke a hole in the tomatoes. Remove any parts of the core that are hard. Put the tomatoes upside down on a plate, so that they can lose any excess of water. Mince the pulp, or blend it in a food processor.
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