Wild Rice Stuffed Tomatoes Recipe


4  tomatoes - topped and insides scooped out

1 cup Wild Rice

2-1/2 cups water

2 tablespoons rice bran oil

1 onion - diced

1 cup passata 

1 cup parmigiano-reggiano - grated

olive oil for finishing 


Wild Rice Stuffed Tomatoes Recipe


1. Place wild rice in the water and bring to a boil over medium heat. Turn heat down and simmer until rice is ready - about 40 minutes, or until liquid is absorbed.

2. Pre-heat oven to 350-degrees.

3. Place rice bran oil and onion in a saute pan over medium heat, and saute until onion is translucent but not browned - about 5 minutes and remove from heat.

4. Add cooked wild rice and mix well. Add salt and pepper to taste.

5. Fill tomatoes with rice mixture until filled

6. add 1/4 of the Passata to each tomato

7. Top with grated cheese.

8. Place in oiled baking dish, and bake in pre-heated oven until cheese begins to melt and emmer starts to brown - about 15 minutes.

9. Place on individual serving plates and drizzle with a little olive oil before serving.

Serves four to eight - cut the tomatoes in half