2/3 c. Arborio rice
2 Tbsp. olive oil
1/4 c. tomato pulp or crushed tomato
3 Tbsp. fresh basil leaves, chopped
2 Tbsp. parsley
1 clove garlic, minced
1/2 tsp. pepper
1/2 tsp. salt
1/4 c. Parmesan cheese
leftover filing from Stuffed Tomatoes
plus one egg
This is the filling for Stuffed Tomatoes – if your filling didn't all fit inside your tomatoes, here's what to do.
Bring a medium saucepan of salted water to a boil. Add rice and simmer over medium heat until just cooked through. Stir occasionally so it doesn't get all sticky. Drain and rinse under cold water to stop the cooking. Set aside.
In a medium bowl, combine rice and 1/4 c. of tomato pulp or crushed tomato. Stir in chopped basil, parsley, minced garlic, olive oil, salt, and pepper. Stir until well combined. Add cheese and additional salt and pepper if desired.
Spray a skillet with nonstick spray and heat over medium heat. Add rice mixture.
Break egg into skillet and stir to combine with the rice.
Stir and cook until rice is heated through and egg is cooked.