This fortnights Cookbook Challenge was Rice/Noodles and immediately thought of risotto, which I love, but I wanted to do something different. I flipped through my cookbooks for inspiration and stumbled across Rice Stuffed Tomatoes in Everyday Italian by Giada DeLaurentiis and thought I’d give that a try. I love tomatoes and I love rice so I thought it would be a great combination.
I know I used Giada’s cookbook in the last challenge when I made Lemon Spaghetti, but it was such a hit that I didn’t hesitate to use another of her recipes this time around.
This dish is easy to put together, and while it could be served as an entrée or even main meal, I think it’s more of a side dish. I would also suggest selecting ripe vine ripened tomatoes and cooking the rice in vegetable stock (or meat if you prefer).
This dish is quite striking when you put it on the table due to the vibrant red and green of the tomato, and because I think the tomatoes look kind of cute with their little hats.
Do you have Giada’s Everyday Italian cookbook? If so, what are your favourite recipes?
Cookbook Challenge 2011
Week 3
Theme: Rice or Noodles
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| Rice Stuffed Tomatoes Recipe |
- 2/3 cup of Arborio rice
- 2 tablespoons of olive oil
- 4 ripe but firm large tomatoes
- 3 tablespoons of chopped fresh basil
- 2 tablespoons of chopped flat leaf parsley
- 2 large cloves of garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 teaspoon of salt
- 2/3 cup of grated parmesan
- vegetable stock (or meat stock)
- Bring a medium saucepan of vegetable stock to a boil and add the rice and simmer until just cooked through. Drain and rinse the rice until cold running water, ensuring the rice is drained well. Place into a bowl and set aside to cool slightly.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and lightly coat a baking dish with olive oil.
- Cut the tops off the tomatoes and reserve. Scoop out the inside and place into the bowl with the rice and place the hollowed out tomatoes into the baking dish.
- Add garlic, basil, parsley, parmesan, olive oil, salt and pepper to the rice and combine well.
- Spoon the mixture into the hollowed tomatoes and replace the tomato tops and bake in the oven until the tomatoes are cooked, approximately 30 minutes but this will depend on the size of the tomatoes you are using.
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{ 13 comments… read them below or add one }
Yum yum yum – these look beautiful and so vibrant. Gorgeous photos too!
Thanks Leigh
I've made many of Giada's recipes but have yet to buy her cookbook. Love watching her shows. She's so animated and lively. This looks like a delicious dish!
I love Giada too. As you say she is so lively, but not in an over the top way. I'm planning on getting her other cookbooks….once my boyfriends ban on me buying more cookbooks is lifted
No I don't have Giada's book, but I've made a number of her recipes before and they have always been good, very easy and straightforward like this one.
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Her recipes are easy and straightforward, which is one of the things I love.
sounds lovely and the bright colours are so cheery with all our grey wet weather – will need to try it – keep seeing giada's name recently so am interested to try the recipe
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wonderful recipe. loved the idea of stuffing rice in tomatoes… !
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Tomatoes are one of my favourite vegetables. These tomatoes look so delish and cute!! I totally love it! You're always so creative. Would be looking forward to your next post:)
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Thanks Kayla
What a great new way to enjoy rice, these look so bright and colourful and super yummy!!!
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Read it – did it! Great easy recipe and worked a treat with a traiteur-provided jambon in pate and pastry. Needed nothing else except perhaps a squash or two on the plate for a less intense flavour. Washed down with Beaumes-de-Venise from the Dentelles. Beautiful meal.
Glad you enjoyed it Phil and Marianne. Thanks for letting me know how it went and for the wine recommendation
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