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

Ricotta Rice Tomatoes Florentine 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.

Course Side Dishes

Cuisine American

Keyword Rice Stuffed Tomatoes, Ricotta Rice Tomatoes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 425kcal

Author Michele @ Flavor Mosaic

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. 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

Calories: 425kcal | Carbohydrates: 39g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 279mg | Potassium: 686mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3523IU | Vitamin C: 24mg | Calcium: 338mg | Iron: 2mg

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This is a sponsored post written by me on behalf of Minute® Rice. However, all opinions are 100% mine.