Difference between revisions of "Rice Mozzarella"
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* 2 tablespoons grated [[Parmesan cheese]] (optional) | * 2 tablespoons grated [[Parmesan cheese]] (optional) | ||
| − | == | + | == Procedures == |
# Place [[tomato]] in large bowl; sprinkle with [[salt]]. | # Place [[tomato]] in large bowl; sprinkle with [[salt]]. | ||
# Stir in [[rice]], ½ cup [[mozzarella]] cheese, [[basil]] and [[pepper]]. | # Stir in [[rice]], ½ cup [[mozzarella]] cheese, [[basil]] and [[pepper]]. | ||
Latest revision as of 18:35, 26 June 2012
Ingredients
- 1 large ripe tomato, cut into sixteenths
- 1 teaspoon salt
- 3 cups hot cooked rice
- 1 cup (4 ounces) shredded mozzarella cheese, divided
- 1 teaspoon basil
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 2 tablespoons grated Parmesan cheese (optional)
Procedures
- Place tomato in large bowl; sprinkle with salt.
- Stir in rice, ½ cup mozzarella cheese, basil and pepper.
- Spoon into greased 2-quart baking dish; sprinkle with remaining ½ cup mozzarella cheese and with parsley and Parmesan cheese.
- Bake, uncovered, at 350°F for 20 to 25 minutes, or until thoroughly heated.
