By: Chef Laura Bonicelli
Pomodoro al Riso is a traditional Roman take-out food. Best served room temperature, the dish makes a beautiful addition to an antipasti platter or a light meal served with potatoes. Buy your tomatoes at your favorite Farmers Market!
About Pomodoro al Riso
Pomodoro al Riso is a perfect make-ahead dish. The assembly is simple, but it does take quite a bit of time in the oven. Many recipes call for par-cooking the rice, but I found the entire dish cooks beautifully as long as you tent the pan to steam the rice for the first part of the baking process.
It’s always best to start with ripe tomatoes. When tomatoes are in season locally, that’s not a problem. I buy vine-on tomatoes and put them in a paper bag on my countertop for several days to ripen them in the winter. Typically, I make these with Italian rice, but they will work with any rice you have on hand.
It is incredible how much better the stuffed tomatoes are the day after cooking. Chill them in the fridge overnight and let them stand at room temperature for 30 minutes before serving.
Step by Step Instructions
By: Chef Laura Bonicelli If quick, healthy, and delicious appeals to you, this soup is for you. It takes more time to chop the vegetables than it does to cook them. My Veggie-up Chicken Soup is a great soup to make early in the week and have on hand for lunches. Buy...
By: Chef Laura Bonicelli Mexican Skillet Black Bean Hash with Eggs cooks on your stovetop and can be served right out of the skillet on your table. You can make it as spicy as you like, depending on the salsa you use in the mix. Buy your ingredients at your...
By: Chef Laura Bonicelli Can you eat too many vegetables? Probably not, and if you love vegetables, my Veggie Thyme Over-stuffed Omelet is for you! The combination of onions, peppers, spinach, and thyme is delightful and oh so healthy! Buy your ingredients at your...