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. ---------------------------------------------------------------------------
Nutrition
Ingredients
