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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- 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.
- 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.
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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
May 5, 2015 at 8:50 amWhat a beautiful dish! I love recipes that are simple and delicious, can’t wait to try this one!
Michele says
May 8, 2015 at 12:36 pmThank you!
Kat@Home. Made. Interest. says
May 5, 2015 at 8:51 amOh! and my favorite Minute Rice product is definitely the Minute Multi-Grain Medley!!!
Michele says
May 8, 2015 at 12:36 pmI love the flavor and texture of it.
Ari | Ari's Menu says
May 5, 2015 at 10:07 amThis looks delicious!
Michele says
May 8, 2015 at 12:37 pmThanks Ari!
Kelley Wilson says
May 5, 2015 at 11:24 amWhat a great way to dress up rice and looks so yummy!
Michele says
May 8, 2015 at 12:38 pmI think so too, and it was yummy! 🙂
Lisa Williams says
May 5, 2015 at 11:46 amI actually love the multi-grain medley!
Michele says
May 8, 2015 at 12:39 pmMe too!
Valerie | From Valerie's Kitchen says
May 5, 2015 at 6:22 pmMy 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
May 8, 2015 at 12:42 pmIt 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
May 6, 2015 at 9:32 amThis is an amazing recipe MIchelle. I didn’t realize minute rice made a multi-grain medley. I have to check it out.
Michele says
May 8, 2015 at 12:42 pmYes. I highly recommend it.
Claudine G says
May 6, 2015 at 10:05 amI love the jasmine rice minute rice. It’s a perfect addition to any asian meal.
Michele says
May 8, 2015 at 12:43 pmYes. I love the jasmine rice also.
CD says
May 6, 2015 at 3:26 pmWe love the little brown rice and wild rice medly cups!! Perfect for lunches on the go! So easy and so delish!
Michele says
May 8, 2015 at 12:44 pmYes. These would be perfect for lunch!
Carrie @Frugal Foodie Mama says
May 8, 2015 at 12:30 pmThese 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
May 8, 2015 at 12:44 pmIt is new and delicious! I highly recommend trying it.
Melanie says
May 8, 2015 at 6:49 pmI’ve never had stuffed tomatoes but they look and sound delicious! I’m excited to try it!
Michele says
May 8, 2015 at 6:51 pmThen it is time to try them! I bet you will love them.
Abbey says
May 9, 2015 at 11:47 amI love that Minute is coming out with this new stuff! Such a great option!
Michele says
May 9, 2015 at 12:45 pmI think so too!
Cathy@LemonTreeDwelling says
May 11, 2015 at 9:48 pmI had no idea Minute made this type of rice blend. Love it, and I love how you used it!!!
Michele says
May 12, 2015 at 3:36 pmThanks Cathy!
Andrew Hopkins says
February 3, 2016 at 12:41 amThis looks absolutely delicious and SO pretty! What a great recipe!