AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice
AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, amies tomatoes stuffed with basil-flavored rice. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice is something that I have loved my entire life.

Upgrade your meal with this Tomato Basil Rice! Tastes like a tomato basil pasta - in rice form. Canned tomato was all round disappointing - both in rice textures, flavour and look.

To get started with this recipe, we have to first prepare a few components. You can cook amies tomatoes stuffed with basil-flavored rice using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice:
  1. Get 8 ripe tomatoes, all the same large size
  2. Get 180 grams Italian rice
  3. Get 2 garlic cloves, finely sliced
  4. Take 12 fresh basil leaves, snipped
  5. Get 1 egg
  6. Prepare 100 ml extra virgin olive oil
  7. Prepare 1 salt and freshly ground black pepper

Serve with grated Parmesan cheese and fresh. Place the hollowed tomatoes in the prepared dish. Toss the rice with the reserved tomato juice and pulp. Rice-Stuffed Tomatoes [Pomodori Ripieni di Riso] Adapted from a blend of Rachel Eats, Wednesday Chef, Silver Spoon and trial and error.

Steps to make AMIEs TOMATOES STUFFED with BASIL-FLAVORED rice:
  1. Wash and dry thevtomatoes. Cut them across in half. Scoop out some of the seeds and discard. Scoop out all the pulp and the juice with a pointed spoon, taking care not to break the skin. Chop the pulp and put it in a bowl with the juice.
  2. Sprinkle the insides of the tomatoes halves with salt and place them in the fridge for at least 30 minutes.
  3. Add the rice to the bowl together with the garlic and basil leaves.
  4. Put the egg and mix thoroughly into the rice mixture. Add the oil, plenty of pepper and salt to taste. Mix again very well and leave for at least 3 hours.
  5. Heat the oven to 190°C.
  6. Oil a large dish and place the tomatoe halves in it. Fill them with the rice mixture, to come level with the tops of the tomatoes. Bake until the rice is cooked, about 45 to 50 minutes. Serve hot.

As I mentioned above, you could deck these out with any number of compatible ingredients — crisped bits of proscuitto, mozzarella or pecorino cheese, olives or. Ready for some true comfort food, perfect for summer? Now, this recipe for rice-stuffed tomatoes is going to have a little bit of a twist, as we are actually making a Greek version, meaning we're going to have some yummy Greek staples, such as the. Add rice, parsley, basil, garlic, and oil; liberally season with salt and pepper. Spoon filling into prepared tomatoes (there may be a little filling left over), and place a reserved tomato end on top of each stuffed tomato.

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