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. You'll get an activation of most of your Chakras with these stuffed tomatoes but play around with your sides for more emphasis on one or more of your energy centers.
    Servings
    4people
    Cook Time
    55minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    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
    • 2cup cooked white beans*
    • 2 scallions
    • 4 large tomatoes, tops cut off and chopped (reserve this), flesh scooped out (compost or discard)
    • 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. 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).
    Recipe Notes

    FOOD ENERGY:

    ROOT: white beans, garlic, tomato, scallions

    SOLAR PLEXUS: brown and wild rice, white beans, garlic, scallions

    HEART: white beans, dried parsley, thyme and tarragon

    THROAT: tomatoes

    CROWN: made with Love

     

    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. In the cooler months try sautéed Swiss Chard or roasted Brussel sprouts, green beans and corn on the cob in the summer, and asparagus or garlicky spinach in the Spring.

    *Slow Cooker Tuscan White Beans (use Search function in the site) 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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