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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a medium sauce pan of salted water to a boil. | 2. Add rice and simmer over medium heat until just cooked through, stirring occasionally, about 20 minutes. | 3. Rinse rice under cold water, drain well. | 4. Transfer to a medium bowl and set aside. | 5. Preheat oven to 350°F. | 6. Lightly coat a small baking dish with 1 tsp oil. | 7. Cut a 1/2 inch slice off top of each tomato, reserve. | 8. Scoop seeds, pulp, and juice from each tomato into a small bowl. | 9. Place hollowed tomatoes in the prepared dish. | 10. Add 2 tbsp tomato pulp to rice and toss to coat, stirring in basil, parsley, garlic, and remaining tbsp of oil. | 11. Stir in parmesan and salt and pepper to taste. | 12. Spoon rice mixture into hollowed tomatoes and replace tops. | 13. Bake for 20 minutes, or until rice is heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
arborio rice	1/2	cup		-	-	-	-
olive oil	1	teaspoon		119.34	0.0	0.0	13.5
tomato	2		ripe firm	124.1379	27.5262	6.4768	1.0795
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
flat leaf italian parsley	1	tablespoon	chopped	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salt pepper				-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

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