40

share on

Rice Tomato Tomatoes

ingredients

servings

4

Sale iodato

to taste

Prezzemolo

30 oz

Basilico

30 oz

Origano

1 spoon

Pepe

1 teaspoon

Aglio

1 wedge

Olio extravergine di oliva

2 spoons

Riso vialone nano

8 spoons

Pomodori rossi

8 unit

Primi Piatti from Italia

Rice Tomato Tomatoes

Rice Tomato Tomatoes

vegan source of C vitamins

ready in

4 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice Tomato Tomatoes

A very popular vegetarian dish in summer can be accompanied by other baked vegetables such as potatoes, courgette or eggplant.

Rice Tomato Tomatoes step 1

step 1

Wash the tomatoes in cold water, dry them well and cut off the lid and store it separately. Empty one by one with a spoon after making some cuts in the pulp with a knife.

Rice Tomato Tomatoes step 2

step 2

Salve the bottom of each tomato and let it drain inverted on a grater. In a basin put all the pulp and tomato water, add the garlic, the other aromas, the oil, salt and pepper.

Rice Tomato Tomatoes step 3

step 3

Blend everything with the minipimer and then add the eight tablespoons of rice and mix well. Allow to rest for at least 3 to 4 hours, plus the rice absorbs the liquid and the more the final result will be better.

Rice Tomato Tomatoes step 4

step 4

Drain excess fluid from rice. Place the oven paper on a frying pan and place it over the tomatoes.

Rice Tomato Tomatoes step 5

step 5

Fill them with rice up to 1/2 centimeter from the top edge. Cover each with the sealed cap. Pour on each of the tomatoes a splinter of oil.

Rice Tomato Tomatoes step 6

step 6

Bake in oven at 200 ° if static or 180 ° if ventilated for about an hour. But also look at it visually when the cooking feels optimal. Excellent to serve lukewarm can also be eaten cold.

Loading pic