BAKED TOMATO WITH YELLOW RICE

INGREDIENTS:

• 1 LARGE ORGANIC TOMATO
  
• 4 OUNCES OF ALESSI RISOTTO MILANESE STYLE WITH SAFFRON
  
• 1/4 CUP OF CHOPPED RED ONION
  
• 4 PRESSED CLOVES OF GARLIC
  
• 1 TABLESPOON OF PINE NUTS
  
• 1 SERVING OF BUTTER
  
• 2 1/2 CUPS OF WATER FOR RISOTTO
  
• 1 CUP OF WATER TO BAKE TOMATOES
  
• 2 GRAMS OF CINNAMIN
  
• 1 GRAM OF ITALIAN SEASONING
  
• 3 DASHES OF BLACK PEPPER
  
• 2 OUNCES OF VIRGIN OLIVE OIL
  

DIRECTIONS:

1. COOK RISOTTO BY ADDING 2 1/2 CUPS OF WATER TO A POT WITH TIGHT FITTING LID. THEN ADD 8 OUNCES OF RISOTTO ALLA MILANESE AND 4 CLOVES OF PRESSED GARLIC. LET BOIL FOR A MINUTE WHILE STIRING THEN SIMMER FOR 18 MINUTES WITH LID ON TIGHT.
   
2. CUT INSIDE OF TOMATO LEAVING WALL OF FRUIT AND THEN SCOOP OUT THE MIDDLE.
   
3. IN A PAN, COOK PINE NUTS MIXED WITH OLIVE OIL, CHOPPED RED ONIONS, CINNAMIN, ITALIAN SEASONING, AND BLACK PEPPER. COOK AND STIR FOR 3-5 MINUTES ON MED-HIGH OR UNTIL COOKED TO DESIRE.
   
4. WHEN RISOTTO IS READY, ADD 2 SERVINGS OF RISOTTO WITH ITEMS IN PAN AND MIX WELL.
   
5. PLACE HOLLOWED TOMATOES ON A PLATE AND ADD RISOTTO MIXTURE FROM PAN TO EACH TOMATO. THEN BRUSH OUTSIDE OF TOMATOES WITH OLIVE OIL.
   
6. PLACE INTO A BAKING DISH WITH 1 CUP OF WATER AND BAKE AT 375 DEGREES FOR 25 MINUTES. BE CAREFUL AND REMOVE FROM OVEN THEN TOMATOES FROM BAKING DISH.
   
7. SERVE AND ENJOY!
   

NOTE:

YOU NEED ABOUT TW0 SERVINGS OF RISOTTO TO MAKE FILLING FOR TOMATOES. THERE MAY BE A LITTLE EXTRA.

101 DISHES - RECIPE 78:

BAKED TOMATO WITH YELLOW RICE
EAT ORGANIC ALWAYS OR WHENEVER POSSIBLE!