Tomato Rice

Ingredients

• 6 ripe tomatoes
• i.j oz. butter
• 1 pint of stock
• 4 oz. of rice
• 1 to 2 oz. of grated Parmesan cheese
• season to taste
• bake in the oven for about half an hour

Method

1. 1

   Scald, peel, and slice 6 ripe tomatoes.

2. 2

   Fry them lightly in a saute-pan containing 1.5 oz. butter, and season to taste.

3. 3

   Cook in 1 pint of stock 4 oz. of rice, previously blanched.

4. 4

   When done add the tomatoes, and mix in carefully 1 to 2 oz. of grated Parmesan cheese.

5. 5

   Put the whole in an earthenware fire-proof dish, season to taste, and bake in the oven for about half an hour.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 94. The excerpt below is the record exactly as published.

Tomato Rice. Scald, peel, and slice 6 ripe tomatoes. Fry them lightly in a saute-pan containing i.j oz. butter, and season to taste. Cook in 1 pint of stock 4 oz. of rice, previously blanched. When done add the tomatoes, and mix in carefully 1 to 2 oz. of grated Parmesan cheese. Put the whole in an earthenware fire-proof dish, season to taste, and bake in the oven for about half an hour

Cook this with the app: pantry check, scaling, and the assistant.