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Tomatoes Stuffed with Herbed Wild Rice

Easy to make and bursting with flavor, this healthy dish can be served as a side dish or main course.


4 Markon First Crop Large Tomatoes, tops cut off and inner flesh removed/reserved

2 C herbed rice, cooked

1 C wild rice, cooked

1/4 C pine nuts, toasted

1 tsp. kosher salt

1/2 tsp. pepper

2 Tbsp. olive oil


Chop the reserved tomato inner flesh; mix with rice, wild rice, and pine nuts. Season with half a teaspoon salt and quarter teaspoon pepper. Scoop equal portions into the hollow tomato shells. Brush the outside of tomatoes (including tops) with olive oil and bake for 30 minutes. Serve immediately.