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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the rice in a medium saucepan of boiling salted water, stirring occasionally, until just cooked through, about 10 minutes. | 2. Drain. | 3. Rinse the rice under cold running water. | 4. Set the rice aside. | 5. Preheat the oven to 350 degrees F. | 6. Cut a 1/2" thick slice off the top of each tomato; reserve the tomato tops. | 7. Cut and scoop the seeds, pulp and juice from each tomato into a small bowl. | 8. Reserve. | 9. Oil the bottom of a 9" x 9" baking dish with 2 tablespoons of the olive oil. | 10. Place the hollowed tomatoes in the prepared dish. | 11. Toss the rice with the reserved tomato pulp and juice. | 12. Add the garlic, basil, parsley, parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper to taste. | 13. Combine well. | 14. Spoon the rice mixture into the hollowed tomatoes, mounding slightly. | 15. Sprinkle any leftover filling on the bottom of the pan. | 16. Drizzle the entire dish with olive oil. | 17. Place the reserved tomato slices on top of the tomatoes. | 18. Bake until the rice is heated through, about 20 minutes. | 19. Serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
arborio rice	1	cup		-	-	-	-
tomato	6			196.56	42.4788	9.6096	2.184
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
olive oil				477.36	0.0	0.0	54.0
salt				-	-	-	-
black pepper				-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
basil leaf	3	tablespoons	chopped	-	-	-	-
italian parsley	2	tablespoons	chopped	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.