Ingredients:
1/2 cup arborio rice or 1/2 cup grain white rice
1 teaspoon olive oil
2 ripe firm tomatoes
2 tablespoons basil, chopped
1 tablespoon flat-leaf Italian parsley, chopped
1 garlic cloves, minced
salt and pepper
2 tablespoons fresh parmesan cheese, grated
1 tablespoon olive oil
Directions:
Bring a medium sauce pan of salted water to a boil.
Add rice and simmer over medium heat until just cooked through, stirring occasionally, about 20 minutes.
Rinse rice under cold water, drain well.
Transfer to a medium bowl and set aside.
Preheat oven to 350 F.
Lightly coat a small baking dish with 1 tsp oil.
Cut a 1/2 inch slice off top of each tomato, reserve.
Scoop seeds, pulp, and juice from each tomato into a small bowl.
Place hollowed tomatoes in the prepared dish.
Add 2 tbsp tomato pulp to rice and toss to coat, stirring in basil, parsley, garlic, and remaining tbsp of oil.
Stir in parmesan and salt and pepper to taste.
Spoon rice mixture into hollowed tomatoes and replace tops.
Bake for 20 minutes, or until rice is heated through.
Servings: 2
Time preparation: 20 min.
Time total: 40 min.