Summer Tomato-Rice Casserole

Summer Tomato-Rice Casserole
               contributed by the AICR

Ingredients

3/4 cups long-grain brown rice
4 ripe large beefsteak-type tomatoes,
2 1/2 - 3 pounds, cored
1 cup shredded lite three-cheese blend,
such as mozzarella, Jack and Cheddar
1 1/2 Tbsp. chopped fresh oregano, or 2
teaspoons dried
3/4 tsp. salt, divided
Ground black pepper
Pinch cayenne pepper
1 cup panko-style breadcrumbs
1 garlic clove, minced
1 tsp. dried oregano
2 tsp. extra virgin olive oil
Cooking spray

How we make it

Preheat oven to 350 degrees F.

Cook rice according to package directions;
there should be 2 1/2 cups cooked rice.

Cut thin slice from bottom of each tomato,
discard it, and slice each tomato crosswise
into 4 thick slabs. In mixing bowl, combine
cooked rice, cheese, oregano, ground and cayenne
pepper and half the salt.

In another bowl, use a fork to combine the
panko, garlic, oregano, remaining salt, and
olive oil. Season to taste with black pepper,
and set aside.

Coat covered 2-quart heatproof casserole with
cooking spray. Arrange 4 tomato slices to cover
bottom of the casserole. Using half the rice mix-
ture, cover tomatoes. Top with another 4 or 5 tomato
slices, then remaining rice. Finish with another to-
mato layer, overlapping the slices to cover the rice
completely.

Cover casserole and bake for 45 minutes, until
casserole is moist. Uncover, and sprinkle topping
evenly over casserole. Bake uncovered for 20-30 minutes,
or until topping is lightly colored, tomatoes are very
tender, and casserole is bubbly under the topping.

Let casserole sit for 20 minutes, or serve lukewarm.

Makes 6 main servings (approx. 6 cups), 8 as side dish

Per 1- cup serving: 180 calories, 6 g total fat (3 g
saturated fat), 24 g carbohydrate, 10 g protein, 4 g
dietary fiber, 460 mg sodium.