Pomodori col riso (Tomatoes with rice)

- Taste.com.au

Serves: 8 | Prep Time: 15 min | Cooking Time: 50 min | Easy

20g butter

Preheat oven to 180C.
2. Heat the butter and half the oil in a frying pan over medium-low heat. Add onion and garlic and stir for 5 minutes or until soft.
3. Add the rice and stir for 1 minute. Add the stock and currants. Cook for 1 minute or until liquid evaporates.
4. Transfer to a bowl. Set aside for 20 minutes to cool.
5. Stir the combined herbs and lemon rind into the rice mixture. Season.
6. Pour the passata into a baking dish. Season.
7. Cut the tops from tomatoes and reserve. Remove and discard seeds.
8. Divide rice mixture among the tomatoes. Place in the prepared dish.
9. Top the tomato bases with the tomato tops. Drizzle over the remaining oil.
10. Bake for 40 minutes or until tender.
11. Drizzle over extra virgin olive oil.

NOTE: To give this dish an extra dimension of flavour, add a splash of good-quality balsamic vinegar to the passata.

June 24, 2015 by Il Providore (Main Login)
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