Tomato Rice Ring Italian Style Recipe
Ingredients
| Tomato | 1 Large, thinly sliced | |
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 1/2 lb. green beans, cut in 1-in. lengths | ||
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 2 medium zucchini, cut in 1/4-in. slices | ||
| 2 medium yellow squash, cut in 1/4-in. slices | ||
| Oregano | 1/2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Butter a 4-1/2-cup ring mold and line bottom with tomato slices.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
In a large skillet, heat olive oil.
Add green beans, onion and garlic.
Cover.
Cook slowly 10 minutes.
Add zucchini, yellow squash, 1 teaspoon salt and oregano.
Cover.
Cook until vegetables are just tender, about 10 minutes.
Add 2 tablespoons butter or margarine.
Heat just until melted.
When rice is cooked, stir in cheese.
Lightly spoon rice mixture into prepared ring mold.
Let stand about 5 minutes.
Turn out by inverting on a serving plate.
Fill center of rice ring with vegetables.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
In a large skillet, heat olive oil.
Add green beans, onion and garlic.
Cover.
Cook slowly 10 minutes.
Add zucchini, yellow squash, 1 teaspoon salt and oregano.
Cover.
Cook until vegetables are just tender, about 10 minutes.
Add 2 tablespoons butter or margarine.
Heat just until melted.
When rice is cooked, stir in cheese.
Lightly spoon rice mixture into prepared ring mold.
Let stand about 5 minutes.
Turn out by inverting on a serving plate.
Fill center of rice ring with vegetables.
Chef
