Ingredients
| 2 tbsp. | butter | | 1 | sm. onion, finely minced | | 1 cup | converted rice | | 1 cup | sliced mushrooms | | 2-1/2 cup | chicken stock or | | broth | | 2 tbsp. | chopped parsley | | Salt and pepper |
Tomatoes
| 3 | md. tomatoes | | 2 tbsp. | butter or | | margarine, melted | | 1/2 cup | fine dry bread crumbs | | 1 tbsp. | grated Parmesan cheese | | Paprika |
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Instructions
Melt butter in heavy saucepan. Add onion, rice, and mushrooms, sauté until rice starts to brown. Add stock, parsley, salt, and pepper; bring to boil. Reduce heat to low; cook, covered, 25 minutes or until all liquid is absorbed.
Grease 1-quart mixing bowl. Pack rice into bowl tightly. Keep warm while preparing tomatoes.
Split tomatoes in half.
Combine melted butter, bread crumbs, cheese, salt, pepper, and paprika; mix well. Sprinkle crumb mixture over tomatoes; broil in preheated broiler 4 inches from heat until golden.
Unmold rice onto warm serving dish; surround with tomatoes. Serve. Makes 6 servings.
Irish Cooking