Description
An Italian comfort classic dish that is bursting with fresh garden flavors and perfect for a meatless meal.
Ingredients
4 large tomatoes
1 cup long-grain rice (white or brown)
1/2 cup vegetable stock
1 tablespoon tomato paste
1 tsp Italian seasoning
1/2 tsp garlic powder/granulated garlic
1 tsp salt
Romano or parmesan, grated
fresh basil
Instructions
- Slice the tops off of each tomato and set aside
- Gently use a paring knife, cut out the core, and spoon out all the innards into a blender (including all the juices!)
- Blend together the tomato innards with tomato paste, stock, and spices.
- Pour the mixture into a small bowl and stir in the uncooked rice.
- Pour 1.5 cups of water into the bottom of the IP stainless steel pot, followed by the trivet.
- Arrange the tomatoes in a heat-safe pan and place it on the trivet.
- Carefully pour the rice/tomato mixture into each tomato, excess can be poured all around the tomatoes.
- Place the tops of the tomatoes on each.
- Ensuring that the sealing ring is properly in place, close the lid and set the venting knob to the sealing position.
- Cook on MANUAL/PRESSURE COOK for 15 min (white rice) or 23 min (brown rice)
- When the cooking time has been completed allow a full natural pressure release.
- Top tomatoes with grated parmesan and add salt/pepper to taste.
Notes
Oven Cooking: Prepare in a baking dish and cook at 375 F for 75 minutes