| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Italian, Rice, Vegetables | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Rice, short grained; Arborio would be excellent |
| 6 | Tomatoes; large, ripe, peeled | |
| 1 | Garlic clove; finely chopped Salt | |
| 1/2 | ts | Black pepper |
| 1 | ts | Oregano, dried |
| 1 | tb | Basil leaves;fresh,chopped OR- Basil, dried |
| 1 | tb | Italian parsley;fresh chopped |
| 1/2 | c | Olive oil |
INSTRUCTIONS
Place rice in an oven-proof baking dish large enough to contain the rice and the tomatoes. Cut peeled tomatoes in half and squeeze the juice and seeds onto the rice. Cut up the squeezed halves and place in a bowl. Season rice and tomatoes, separately, sharing the seasoning ingredients, including the oil. Mix each well. Spread tomatoes on top of rice and place in 375F oven for 45 minutes. SERVES: 6 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”