Wednesday, August 21, 2013

Eat This: Arborio Rice Stuffed Tomatoes

It's that time of year. Tomato season.  Tonight I made Arborio rice stuffed tomatoes. They are light, refreshing and taste like summer.  Easy to make, it takes more time to prep than to bake. Here is how it works.


4 Large tomatoes
8 Tablespoons Arborio rice
1 Small onion
1 Medium Jalapeno pepper
1 Ear corn on the cob
4 Cloves garlic
4 Tablespoons basil
1 Teaspoon salt
4 Tablespoons olive oil
1/2 Teaspoon black pepper
1/4 Cup shaved parmesan cheese
1/2 Cup chicken broth (substitute water or white wine)

Preheat oven to 350 degrees.

Remove the top of the tomatoes and scoop out the pulp and place in a food processor or food mill.  Process the tomatoes Sprinkle the tomatoes inside with salt and pepper and invert. Allow to sit and reserve the juices that gather.

Finely chop the onion and garlic. Seed the jalapeno and finely mince.  Cut the corn from the cob, using the back of the knife to get all the pulp and reserve. 

Heat 2 tablespoons olive oil and cook onions and jalapeno until translucent.  Add the rice and continue to saute until the rice is toasted and almost browned.

Drain the accumulated tomato juices to the puree.  Add the tomato puree, water, salt and pepper. Bring to a boil and cover. Reduce heat and simmer, stirring occasionally for about 15 minutes until rice is barely al dente as it will cook more in the oven.  

Place the tomatoes in an oiled oven proof dish. Add the basil to the rice mixture and stir to combine. 

Divide the rice mixture between the tomatoes and top with the parmesan.  

Bake for 30 minutes until the parmesan has browned.  Remove from the oven and allow to sit for 10 minutes before serving.

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