4 medium tomatoes
1 cup quick-cooking rice
1/3 cup grated parmesan cheese
2 tablespoons chopped parsley
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Use tomatoes held at room temperature until fully ripe. Core tomatoes; slice off tops. Scoop out pulp leaving 1/4-inch-thick shells; set aside. Coarsely chop pulp; place in a medium bowl. Add rice, parmesan, parsley, butter, salt, and black pepper; stir to combine. Fill reserved tomato shells with rice mixture; place in an 8-inch square microwave dish. Spoon any remaining rice mixture in the center of the dish; cover with vented plastic wrap. Microwave on high power until rice is almost tender, about 5 minutes, turning dish once, or according to your microwave directions. Let stand, covered, until rice is tender, about 5 minutes.
Yield: 4 servings
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