Farm Recipes
Stuffed Tomatoes with wild rice, corn, and herbs
1/3 cup corn
2 Tablespoons white wine
1/4 Cup cooked wild rice
1 clove garlic
1/2 cup grated cheddar
cheese
1 Tablespoon chopped
fresh cilantro or basil
Salt and pepper to taste
1 Tablespoon olive oil
Cut the tops off the
tomatoes and remove the center with a small spoon.Chop the inner flesh and tops, discarding the seeds.
Preheat the oven to 350.
Put the chopped tomatoes in an oven safe pan. Add the corn and the white wine.
Cover with a close-fitting lid and simmer on the stovetop until tender.Drain.
Mix together the corn with all the remaining
ingredients except the olive oil, adding salt and pepper to taste.Carefully spoon the mixture into the
tomatoes, piling higher in the center.Sprinkle the oil over the top, arrange tomatoes in an ovenproof dish and
bake at 350 for 15-20 minutes, until cooked through.Let stand a few minutes before serving.
