YIELD: 24 servings
|3 cups||mix of long grain and wild rice, cooked|
|3 Tbsps.||garlic, chopped|
|3 Tbsps.||onion, chopped|
|1 cup||Parmesan cheese, grated|
|3 tsps.||parsley, roughly chopped|
|¼ tsp.||black pepper|
|1 Tbsp.||Italian seasoning|
|1 cup||olive oil|
|1 cup||basic red wine vinaigrette|
|for garnish||fresh basil or rosemary|
Wash and core tomatoes
Saute onions and garlic in olive oil, reserving the oil.
Blend rice with garlic and onions, Parmesan cheese, parsley and seasonings.
Stuff each tomato with blend, add ½ Tbsp. of vinaigrette inside, top with mozzarella.
Oil pan with saved oil from garlic/onion sauté.
Bake tomatoes for 20 minutes at 320°F or 10 minutes at 475°F in a pizza oven.
Garnish with basil or rosemary.
Recipe submitted by Mark Sakowski