| 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
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