Stuffed Tomatoes with Wild Rice
Here’s a great use for the abundance of tomatoes coming out of summer gardens.
- 4 large beefsteak tomatoes
- 1-1/2 cups chicken broth
- ¾ cup wild rice
- 2 tablespoons olive oil
- 2 tablespoons minced onion
- Salt and pepper to taste
- 2 tablespoons minced fresh parsley
- ¾ cup grated cheddar cheese
- Brush a casserole dish with olive oil and set aside.
- Cut ¼ inch off the tops of each tomato. Hollow out the tomato pulp, leaving about ¼ inch thick cavity. Chop the pulp and tomato tops and place in a bowl. Set aside
- Turn hollowed out tomatoes upside down on paper towels and set aside.
- Pour broth into a pan and bring to boil. Stir in rice; lower heat and cover and cook until tender. Set aside.
- Heat olive oil in a saute pan; add onion and cook until wilted. Add rice, chopped tomatoes salt, pepper and parsley and cook over low heat for 4 minutes. Set aside.
- Preheat oven to 350F
- Turn tomatoes right side up and salt the cavities Divide and fill each cavity with the rice mixture and place each one in the casserole dish.
- Divide and sprinkle the cheese over each tomato.
- Bake 25 to 30 minutes or until tomatoes have shriveled and cheese has browned. Serve hot with some of the pan juices
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