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Emmer Stuffed Heirloom Tomatoes Recipe

Instead of using the classic Arborio rice, we used one of our favorite grains, emmer. Emmer has more bite than rice, so the end result is a nicely toothsome side dish with a bit more flavor. Perfect.

Ingredients:
4 large heirloom tomatoes - topped and insides scooped out
1 cup emmer
2-1/2 cups chicken stock
1/8 cup basil olive oil - plus more for drizzling
2 cloves garlic - minced
1 small onions - chopped
2 tablespoons Italian parsley - chopped
2 tablespoons fresh basil - chopped
1/2 tablespoon fresh oregano - chopped
1 cup parmigiano-reggiano - grated
2 tablespoons parmigiano -reggiano - grated - for topping

Directions:
1. Place emmer and chicken stock in sauce pan, and bring to a boil over medium heat. Turn heat down and simmer until emmer is al-dente - about 40 minutes, or until liquid is absorbed.

2. Pre-heat oven to 350-degrees.

3. Place olive oil, onion and garlic in a large saute pan over medium heat, and saute until onion is translucent but not browned - about 5 minutes. Add tomato insides, parsley, basil, oregano and simmer another few minutes until thoroughly heated - about 2 to 3 minutes.

4. Add cooked emmer and parmigiano-reggiano and mix well. Add salt and pepper to taste.

5. Fill tomatoes with emmer mixture until overfilled and top with more grated cheese. Place in oiled baking dish, and bake in pre-heated oven until cheese begins to melt and emmer starts to brown - about 20 minutes.

6. Place on individual serving plates and drizzle with a little basil oil before serving.

serves 4
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