Stuffed Tomatoes with Rice |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess. Ingredients:
4 medium tomatoes |
1/8 teaspoon salt |
1/2 cup chopped onion |
3 tablespoons butter, divided |
1-1/2 cups cooked rice |
1/2 cup grated parmesan cheese |
2 tablespoons minced fresh parsley |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/2 teaspoon garlic salt |
Directions:
1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
2. In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt.
3. Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 4 servings.
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