Happy Spring - Spring Parmigiano-Reggiano is ready for Pre-order
Need Help? Call US: 800.596.0885
4 tomatoes - topped and insides scooped out
1 cup Wild Rice
2-1/2 cups water
2 tablespoons rice bran oil
1 onion - diced1 cup passata
1 cup parmigiano-reggiano - gratedolive oil for finishing
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 tomato7. 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