Rice Medley and White Bean Stuffed Tomatoes

Rice Medley and White Bean Stuffed Tomatoes

Rice Medley and White Bean Stuffed Tomatoes
Served with sautéed chard, corn on the cob- I had some leftover white beans (see The Whole Meal’s Slow Cooker Tuscan White Beans) that I needed to use, so I came up with this light summer meal, just as Florida’s Ruskin tomatoes were coming into season. It pairs well with Swiss chard or any other leafy green.
    Servings
    4people
    Cook Time
    55minutes
    Meal Plan
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    Servings
    4people
    Cook Time
    55minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1/2cup brown rice
    • 1/2cup wild rice *
    • 1tablespoon dried parsley flakes
    • 1teaspoon dried thyme leaves
    • 1/2teaspoon dried tarragon leaves
    • 1/8teaspoon black pepper
    • 1/2teaspoon sea salt
    • 1 head of garlic, left whole and unpeeled
    • 4 ears of corn, shucked
    • 2cup cooked white beans*
    • 2 scallions
    • 4 large tomatoes, tops cut off and chopped (reserve this), flesh scooped out (compost or discard)
    • 1/2tablespoon olive oil
    • 1 red onion, chopped
    • 4 garlic cloves, chopped
    • 2 bunches rainbow chard, rinsed, trimmed and chopped
    • Salt and black pepper, to taste
    Instructions
    1. Bring 2 cups water to boil in a medium saucepan. Add the brown rice and the following 6 ingredients (through sea salt). Cover pan, reduce heat, and simmer for 50 minutes. Remove pan from heat and fluff with a fork.
    2. While the rice cooks, cook the garlic by placing the head in a small microwavable dish filled with a little water. Cook on full power for 6-8 minutes until cloves are soft and slip easily from the outer paper skin. Set aside, as this will be mixed into the rice when it is done cooking.
    3. About 20 minutes before the rice is done, cook the corn by bringing a large pot of water to boil, add the corn and boil for 5 minutes until the corn is bright yellow and just tender. Drain and keep warm.
    4. About 10 minutes before the rice is cooked, prepare the chard sauté: in a large skillet over medium high heat, add the oil and sauté the red onion and garlic for 1 minute until garlic is fragrant. Add in the chard and sauté until greens are wilted and tender, about 5-7 minutes. Season with salt and pepper.
    5. Combine the cooked rice, white beans, scallions, reserved chopped tomatoes and salt and pepper in a medium bowl. Squeeze the garlic (about ½ of the head) into the mixture, mixing well. Scoop the bean and rice mixture evenly into the scooped out tomatoes (serve any remaining mixture as an additional side, if needed). Serve with corn on the cob and sautéed Swiss chard.
    Recipe Notes

    Most of the 50 minutes to prepare this dish is waiting for the brown and wild rice to cook. If you are pressed for time you could substitute instant brown rice. The nuttiness of the wild rice, however, really adds an incredible layer of flavor and texture to this light dish. I highly recommend you make it as instructed and plan for an evening when you have the time. It also allows for ample time to prepare the other sides while the rice cooks and even thumb through the mail or magazine.

    In preparing a light summer vegetarian dish, I find my family is most satisfied when I have many side dishes to consume and choose from. Along with the vegetables already in this recipe I love to serve fennel-red cabbage slaw (see The Whole Meal’s Hoisin-Glazed Pork Tenderloin for the recipe). As summer offers a bounty of fruit and vegetables, pick and choose your family’s favorites.

    *The Whole Meal’s Slow Cooker Tuscan White Beans are the perfect white beans to use in this recipe. If you had made this prior in the week and are preparing this recipe with these beans, eliminate the head of garlic (as this is already in the Tuscan bean dish). Otherwise, canned cooked white beans will be your most convenient source for the white beans.

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