Roasted Tomatoes Filled with Parsley and Garlic Rice

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Roasted Tomatoes Filled with Parsley and Garlic Rice

Source: readysteadycook.ten.com.au Recipe by: Darren Simpson

 

 

1 cup ten minute risotto rice

1 cup dried GF breadcrumbs

1 red onion, finely chopped

4 tsp chopped flat-leaf parsley

4 tsp chopped basil

1 garlic clove, finely chopped

3 tomatoes

 

To Serve:

 

chopped basil leaves

grated vegan parmesan

balsamic vinegar

 

 

1. Preheat oven 200 C (400 F) fan forced.

 

2. Cook rice following packet directions, transfer to a large bowl.

 

3. Add breadcrumbs, onion, parsley, basil, garlic and salt and pepper

to the rice, stir to combine.

 

4. Slice the top off the tomatoes and scoop out the seeds. Spoon

risotto mixture into the tomatoes.

 

5. Place tomatoes and tomato tops on a tray lined with baking paper.

Roast for 10 minutes, or until tomatoes are tender.

 

6. Place tomatoes on a plate, top with basil leaves, vegan parmesan

cheese and a drizzle of balsamic vinegar. Top with tomato tops, serve.

 

 

Serves 3.