Rice-Stuffed Tomatoes
This is an easy side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked later. Serves: 4 helpings Cook Time: Prep - 25 minutes, Bake - 15-20 minutes
Ingredients 4 medium tomatoes 1/8 teaspon salt 1/2 cup choppes onion 3 tablespoons butter, divided 1-1/2 cups cooked rice 1/2 cup grated parmesan cheese 2 tablespoons minced fresh parsley 1 tablespoon minced fresh basil or 1 tablespoon dried basil 1/2 teaspoon garlic salt Directions Cut a thin slice off the top of each tomato. scoop out pulp, leaving 1/2 inch shells; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towel to drain. In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid has evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt. Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in square baking dish. Bake, uncovered at 350 degrees for 15-20 minutes or until heated through.
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