Savory Saffron Rice Stuffed Tomatoes

Post Date: February 13th, 2012

 

When you’re busy at work all day, it’s hard to find time to cook in the evenings. So this week I’m practicing some quick, easy and healthy meals that you can prepare fast with limited ingredients.

 

With two only two juicy tomatoes, a bag of saffron rice and a handful of collard greens, I prepared two scrumptiously stuffed tomatoes.

 

 

First, I started a medium sauce pan with 1 2/3 cup of water to boil. I added a dash of salt and a dollop of butter. Once it came fully to a boil, I added the rice, plopped on the lid and turned down the heat.

 

While the rice cooked, I hallowed out the tomatoes. Simply cut off the top and use a spoon to gently scrap out the insides. I placed the tomato inside bits in a bowl to make a salsa with later.

 

By the time I finished both tomatoes, the rice was done. I mixed in a handful of collard greens to rice for flavor, color and some extra fiber. I spooned the rice mixture into the tomatoes and then placed them in the broiler for 10 minutes. The tomatoes came out soft and juicy and the rice was flavorful and crunchy on top. Fantastic!

 

 

I paired a glass of Project Happiness Red Table Wine from Oreana Winery (the winery I worked at in Santa Barbara, CA!) with this quick and delicious dinner.

 

Cheers!

Heather

La Jolla Wine Tours Writer and Tomato Stuffing Expert

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