Tomatoes Greco is a tangy combination of feta cheese, red onions, oregano and long grain, white USA Rice baked inside a plump red tomato, adding a Mediterranean accompaniment to any fish or beef dish.
8 large tomatoes
3 cups cooked USA rice, hot (750 mL)
1/2 cup chopped red onion (125 mL)
3/4 cup crumbled feta cheese (175 mL)
1-1/2 tsp dried oregano (7 mL)
1 tsp salt (5 mL)
1/3 cup vegetable oil (75 mL)
Chopped fresh parsley
Remove tops of tomatoes and scoop out insides; drain upside-down on paper towels. In large bowl, combine rice, onion, cheese, oregano and salt. Spoon rice mixture into tomatoes, drizzle with oil and place in a 9 x 13-inch (3 L) baking dish. Bake in 425F (220C) oven until hot, about 20 minutes. Sprinkle with parsley and serve.
Makes 8 servings.
Recipe courtesy of the USA Rice Federation. For more recipe ideas, visit www.riceinfo.com.
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