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Wild Rice & Risotto Stuffed Tomatoes
Preparation info
- Makes about 18 tomatoes . Serves
6 to 9
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
These can be picked up with your fingers or eaten with a fork. They can also make a substantial addition to a buffet table, or as an accompaniment to a plate of sliced meats and other side dishes.
Ingredients
| olive oil, divided |
Method
Heat 1 Tbsp (15 mL) of the olive oil in a medium saucepot over medium heat, and sauté the wild rice until a nutty aroma emanates, about 2 minutes. Add 1½ cups (375 mL) of the stock, bring to a simmer, then loosely cover and simmer over low heat until tender (and grains curl open), about 40 minutes. If all the stock is absorbed after 30 minutes, add ½ cup (125 mL) more.
Remove the rice f