Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stuffed tomatoes with brown rice. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Stuffed tomatoes with brown rice is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Stuffed tomatoes with brown rice is something that I’ve loved my entire life.
Tomatoes Stuffed with Brown Rice and Feta. When making this dish, use firm tomatoes; if they're too soft, the tomatoes may collapse when baked. We suggest using a creamy, less briny French feta in the rice filling to round out the tomatoes' tanginess, but any good-quality feta.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook stuffed tomatoes with brown rice using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Stuffed tomatoes with brown rice:
- Prepare 3 Tomatoes
- Prepare 1/3 cup grated Monterey jack cheese
- Make ready 1 dash Italian seasoning
- Take rice
- Take 2 1/3 cup brown rice
- Take 2 cup water
- Get 1 dash onion powder
- Make ready 1 dash garlic powder
- Prepare 1 tbsp powdered chicken broth
- Prepare 1 1/2 cup black bean
- Get 1 tbsp butter
Whole tomatoes stuffed with brown basmati rice, herbs, and grated vegetables make a perfect healthy side dish. These stuffed tomatoes look impressive, but they are simple to make and can be prepared up to a day ahead as an easy side dish for weeknight meals. Toss the rice with the reserved tomato juice and pulp. Sprinkle leftover stuffing on the bottom of the pan.
Instructions to make Stuffed tomatoes with brown rice:
- rinse brown rice with water til water is clear
- place rice and all rice ingredients in rice cooker (usually cooks in 25 min)
- preheat oven to 400
- slice tomatoes in half
- remove seeds and whatever's in the middle to leave enough room for rice
- scoop in rice to fill center of tomato
- sprinkle Italian seasoning
- top with Monterey jack cheese
- bake for 20 min
- broil 3 min or until tomatoes are slightly black on the edge
Drizzle entire dish with olive oil. Roman rice-stuffed tomatoes fall in the latter group. They are commonly sold at rosticcerie, little takeout rotisserie spots that are often also pizza al taglio Minced alliums (in this case I use a large shallot and one garlic clove) get lightly cooked in olive oil in a saucier until softened but not brown. Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes.
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