Meatless Monday - Tomatoes Stuffed with Corn and Basil Rice
I just love tomatoes and summer is the best time of year to get them when they have the most flavor. I suggest getting them from your local farmer’s market if you aren’t growing any yourself. I’d also suggest fresh corn for this but unfortunately, I wasn’t able to get any and had to settle for frozen corn. It was still delicious and very easy to make.
I made some extra rice so I could serve this on a bed of rice, the 1/2 cup stated in the recipe is perfect for the filling only. If you have some leftover rice it will work well.
This recipe is gluten free and can easily be made with your choice of vegan cheese if that’s your preference.
INGREDIENTS:
• 6-10 high quality tomatoes such as heirloom (I used 6 medium/smallish ones)
• ½ cup cooked brown rice
• ½ cup fresh sweet corn (I used frozen but fresh would have been better)
• 2 cloves garlic, minced
• a handful of fresh basil ribbons
• grated cheese (your favorite)
INSTRUCTIONS
1 Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
2 Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon until there are no large chunks. Don't totally puree it - just chop/mash it up.
3 Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Add a little bit of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
4 Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese melts and tomatoes are heated through.
Check out the gallery page - Future Relics Gallery by Lori Buff
I made some extra rice so I could serve this on a bed of rice, the 1/2 cup stated in the recipe is perfect for the filling only. If you have some leftover rice it will work well.
This recipe is gluten free and can easily be made with your choice of vegan cheese if that’s your preference.
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| Tomatoes Stuffed with Corn and Basil Rice |
INGREDIENTS:
• 6-10 high quality tomatoes such as heirloom (I used 6 medium/smallish ones)
• ½ cup cooked brown rice
• ½ cup fresh sweet corn (I used frozen but fresh would have been better)
• 2 cloves garlic, minced
• a handful of fresh basil ribbons
• grated cheese (your favorite)
INSTRUCTIONS
1 Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
2 Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon until there are no large chunks. Don't totally puree it - just chop/mash it up.
3 Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Add a little bit of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
4 Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese melts and tomatoes are heated through.
Check out the gallery page - Future Relics Gallery by Lori Buff
BRILLIANT and beautiful recipe!
ReplyDeleteThanks Gary, and it’s really easy to prepare.
Deletethe presentation on this is so beautiful
ReplyDeleteThanks Linda, I’m trying to make the food shots look better before I eat it.
Delete