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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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