Email to Phyllis_ aka_ Filus      

Baked Tomatoes Stuffed With Rice Pilaf -- w

Source of Recipe

Copyright © 2002, South Florida Sun-Sentinel
Baked Tomatoes Stuffed With Rice Pilaf
Makes 6 servings.

6 medium-size d ripe, fresh tomatoes
1 (6-ounce) box long-grain and wild rice pilaf mix
6 tablespoons fresh-grated parmesan cheese, divided
2 tablespoons olive oil, ‘divided’

Heat oven to 375º. Cut a thin slice off top of each tomato; discard slices. With a teaspoon or melon-baller, scoop pulp from center into a small non-reactive bowl, leaving shell intact. Lift out solid pieces and finely chop to make 2/3 cup; set aside.

Combine remaining liquid from inside tomatoes, scooped-out seeds, any remaining pulp, and enough water to equal the water required on package directions for rice mix. Cook pilaf according to package directions, using tomato liquid in place of plain water and choosing shortest cooking time. Stir reserved 2/3 cup chopped tomato solids, 2 tablespoons parmesan and 1 tablespoon oil into cooked pilaf. Spoon pilaf into tomato shells.

Arrange stuffed tomatoes, sides touching, in a nonreactive small baking dish. Drizzle remaining 1 tablespoon oil over tops. Bake in upper third of oven 25 minutes until tomatoes are just tender. Sprinkle tops with remaining parmesan to garnish.

Per serving: 183 calories, 33 percent calories from fat, 6 grams protein, 26 grams carbohydrates, 2 grams total fiber, 7 grams total fat, 4 milligrams cholesterol, 278 milligrams sodium. +++WWP: 4