YIELD: 24 servings 24 tomatoes 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 ½ tsp. salt ¼ tsp. black pepper 1 Tbsp. Italian seasoning 1 cup olive oil 1 cup basic red wine vinaigrette 2 cups mozzarella 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, ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.