Weeknight dinners at our house are thrown together so quickly that Minute® Rice is a pantry staple because it is both quick and easy and gluten-free. So when I was asked if I would partner with them to create a recipe (this healthy Ricotta Rice Tomatoes Florentine recipe) and include a giveaway an awesome KitchenAid Stand Mixer, I naturally said yes.
When I saw the new Minute ® Multi-Grain Medley product at the store, I knew I wanted to try it. It is a blend of four gluten free 100% whole grains, including Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. I love the slightly chewy, nutty flavor and texture, and the fact that it is ready in only 10 minutes. The pre-portioned bags make it even easier to prepare for my family.
Minute® Rice has been a staple in my pantry and my family’s pantries for as long as I can remember. With this new product, I wanted to make something special using fresh ingredients.
With the warmer weather, we are using more fresh ingredients but still want to make dinners quick and easy. I decided to create these Ricotta Rice Tomatoes Florentine, which consists of big, fresh tomatoes, stuffed with a mixture of ricotta and parmesan cheeses, fresh sautéed baby spinach, minced garlic and Minute ® Multi-Grain Medley product.
As written, this recipe is a meatless meal, however, you could easily add shredded, cooked rotisserie chicken to the ricotta mixture.
Visit the Minute® Rice web site to learn about all their Minute® Rice products, including Minute® White Rice, Minute® Whole Grain Brown Rice, in addition to the Minute ® Multi-Grain Medley.
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Ricotta Rice Tomatoes Florentine
Ingredients
- 4 large beefsteak tomatoes
- 1 cup prepared Minute Multi-Grain Medley
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 3 cups fresh baby spinach
- 1 cup Ricotta cheese I used part-skim
- 2 teaspoons italian seasoning
- 1/2 cup parmesan cheese
- salt and freshly ground pepper to taste
- chopped green onions or italian parsley for garnish.
Instructions
- Preheat oven to 350 degrees F.
- Slice the tops off of each of the 4 tomatoes. Using a spoon, scoop out the insides of each tomato. You may have to use a small sharp knife to remove some of it. Set aside the scooped out tomato because that could be used in another recipe.
- Set aside the tomato "shells."
- Combine water and contents of one bag of Minute Multi-Grain Medley in a medium saucepan over medium high heat and stir. Bring to a boil. Then turn down the heat, cover and simmer for about 10 minutes or until the water is absorbed.
- In a large skillet over medium high heat, add oil. Add garlic and stir for about a minute. Then stir in the fresh baby spinach and continue stirring for 2 or 3 minutes until it wilts.
- In a large bowl, combine ricotta cheese, the cooked spinach and garlic, and a 1/2 cup of the Minute Multi-Grain Medley. Stir in Italian seasoning and parmesan cheese.
- Spoon ricotta mixture into each tomato. I find that an ice cream scoop works well for this. Sprinkle more parmesan cheese on top.
- Bake the tomatoes in a preheated oven for 15 minutes, or until the cheese is melted.
Nutrition
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This is a sponsored post written by me on behalf of Minute® Rice. However, all opinions are 100% mine.
Kat@Home. Made. Interest. says
What a beautiful dish! I love recipes that are simple and delicious, can’t wait to try this one!
Michele says
Thank you!
Kat@Home. Made. Interest. says
Oh! and my favorite Minute Rice product is definitely the Minute Multi-Grain Medley!!!
Michele says
I love the flavor and texture of it.
Ari | Ari's Menu says
This looks delicious!
Michele says
Thanks Ari!
Kelley Wilson says
What a great way to dress up rice and looks so yummy!
Michele says
I think so too, and it was yummy! 🙂
Lisa Williams says
I actually love the multi-grain medley!
Michele says
Me too!
Valerie | From Valerie's Kitchen says
My Mom always used Minute Rice for her stuffed bell peppers and I have the fondest memories of those peppers! This recipe looks delicious, Michele, and I’m really happy to see they have this new multi-grain variety of my old favorite.
Michele says
It is very similar to stuffed mushrooms. My Dad used to slice tomatoes in half and roast them with cheese on top. So this recipe is kind of a combination of stuffed peppers and those roasted tomatoes.
Christie says
This is an amazing recipe MIchelle. I didn’t realize minute rice made a multi-grain medley. I have to check it out.
Michele says
Yes. I highly recommend it.
Claudine G says
I love the jasmine rice minute rice. It’s a perfect addition to any asian meal.
Michele says
Yes. I love the jasmine rice also.
CD says
We love the little brown rice and wild rice medly cups!! Perfect for lunches on the go! So easy and so delish!
Michele says
Yes. These would be perfect for lunch!
Carrie @Frugal Foodie Mama says
These stuffed tomatoes sounds and look amazing! 🙂 And I have to get my hands on that Minute Multi-Grain Medley! I don’t think I have seen that one yet.
Michele says
It is new and delicious! I highly recommend trying it.
Melanie says
I’ve never had stuffed tomatoes but they look and sound delicious! I’m excited to try it!
Michele says
Then it is time to try them! I bet you will love them.
Abbey says
I love that Minute is coming out with this new stuff! Such a great option!
Michele says
I think so too!
Cathy@LemonTreeDwelling says
I had no idea Minute made this type of rice blend. Love it, and I love how you used it!!!
Michele says
Thanks Cathy!
Andrew Hopkins says
This looks absolutely delicious and SO pretty! What a great recipe!
kazy says
This came out really good. I didn’t give it a full 5 stars because I made so many changes to it. I basically adapted this recipe to my own preference.
I used 1/2 cup of white rice, did not discard the scooped out tomatoes, cooked it instead in the skillet along with the garlic and spinach. Sprinkled some Parmesan in while it cooked. Seasoned with salt. I also tripled the spinach, 3 cups was just not enough, 3 cups is just 85 grams and it wilts down to nothing, practically.
Used only 1/2 cup of ricotta cheese to make room for the tomato pulp, split the 1/2 cup Parmesan cheese between the ricotta mixture and then topping it off before baking.
Served it with a Caesar salad. Will definitely be making again. Pretty low carb dish considering the small portion of rice used among 4 servings. Thanks Michele.