Tomato Farcies Recipe
missouri brown rice, squash, herbed greek yogurt, walnut gremolata
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Ingredients
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Filling
Gremolata
Tomatoes
Method
Preparation
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of Missouri brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes, then fluff with a fork.
- 2
- 3
Tomato Preparation
- 4
Prepare the Tomatoes
Cut the tops off the large tomatoes and scoop out the insides with a spoon, creating a hollow center. Reserve the insides for later use if desired. Sprinkle salt and pepper inside each tomato.
Gremolata Preparation
- 5
Make the Gremolata
In a medium bowl, mix together the chopped walnuts, minced garlic, chopped parsley, lemon zest, and olive oil. Stir until well combined. Set aside.
Assembly and Baking
- 6
Combine Filling
In a large bowl, combine the cooked brown rice, sautéed squash, and herbed yogurt. Mix well to incorporate all ingredients.
- 7
Stuff the Tomatoes
Spoon the rice and squash mixture into each hollowed tomato, packing it tightly.
- 8
Top with Gremolata
Sprinkle the walnut gremolata generously over the stuffed tomatoes.
- 9
Bake the Tomatoes
Preheat your oven to 375°F (190°C). Place the stuffed tomatoes in a baking dish and bake for about 25-30 minutes, or until the tomatoes are tender and the tops are golden.
