Hadrian's Garden Recipe
baked tomato stuffed with parmesan, asparagus & broccolini sautéed with olive oil & lemon, rainbow carrots & button mushrooms sautéed in butter, served with epicurean wild rice
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Ingredients
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Stuffed Tomatoes
Sautéed Vegetables
Wild Rice
Method
Preparation
- 1
Prepare the Wild Rice
In a saucepan, bring the water or vegetable broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed.
- 2
Prepare the Stuffed Tomatoes
Preheat the oven to 375°F (190°C). Cut the tops off the tomatoes and scoop out the insides. In a bowl, mix the Parmesan cheese, asparagus, broccolini, olive oil, and lemon juice. Stuff the mixture into the hollowed tomatoes.
- 3
Bake the Tomatoes
Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes until the tomatoes are tender and the cheese is melted and golden.
Sauté the Vegetables
- 4
Sauté Carrots and Mushrooms
In a skillet, melt the butter over medium heat. Add the sliced rainbow carrots and button mushrooms. Sauté for about 5-7 minutes until they are tender and lightly browned.
