Wild Rice & Herb Pork Tomates Farcies

Brenda Watts, Gaffney, SC
2024 wild rice recipe contest finalist

6 large beefsteak tomatoes
8 oz ground pork
½ tsp each: salt and ground black pepper
4 tbsp canola oil, divided
½ cup each, diced: red onion and green bell pepper
2 cloves garlic, minced
2 tbsp finely torn fresh basil
1½ tsp each: Italian seasoning and fennel seeds
1 2/3 cups cooked wild rice
2/3 cup finely shredded Parmesan cheese
1 large egg, beaten
6 small sprigs fresh basil, garnish

Preheat oven to 350°F. Cut off tops of tomatoes; reserve. Scoop out insides; discard pulp. Place tomato shells and tops upside down on paper towels to drain excess moisture. In large skillet, brown pork with salt, and black pepper in 2 tbsp oil, 3 minutes. Stir in onion, bell pepper, garlic, basil, Italian seasoning, and fennel, 2 minutes. Fold in wild rice, cheese, and egg until combined; remove from heat. Brush inside of a baking dish with 2 tbsp oil. Place tomatoes into baking dish; divide filling into each. Bake 18 minutes; remove from oven. Add tomato tops; bake 7 minutes. Serve warm; garnish.

Skillet option: Chop tomatoes. In large skillet, combine all ingredients; heat through.

Recipe compliments of the Minnesota Cultivated Wild Rice Council