Marinated Tomato-rice Saladdiabetic, rice, side dishes, vegetables 7 medium size ripe tomatoes 1 (about 2 lbs, cored 1/2 cup cider vinegar 1 tablespoon sugar or equal to sugar substitute 3 cup brown rice 2 small cucumbers; pared, halved seeded and 1 cup parsley; chopped 1/2 cup olive oil 9 green onions; thinly sliced 1 teaspoon salt 1/2 teaspoon pepper Prepare a tomato rose for the garnish. Starting at the bottom of one of the tomatoes, cut the skin of the tomato with a vegetable peeler in one long continuous strip, about 1/4 inch wide. Starting at the with the end you first removeed, roll the strip, skinside out, into a rose shape. Cover with damp paper toweling and refrigerate until needed. Cut 5 of the remaining, plus the peeled tomato into 1/4" cubes. Place in a medium-size bowl. Add vinegar, basil and sugar; stir to mix well. Cover; marinate in the refrierator for 1 hour. Cook the rice following label directions. Drain; cool to room temperature. Combine the rice, cucumber and parsly in a large bowl. Stir in the olive oil. Add green onion, marinated tomatoes, salt and pepper; stir to mix well. Pack 3 cups of the rice mixture into a 3 1/2 quart bowl. Cut the remaining tomato into 3/4" cubes. Arrange the cubes, skin side out, in a ring around the outside of the bowl. Add remaining rice mixture to the bowl, pack well. Cover; refrigerate for 1 hour. To serve, gently run a thin spatula arond the inside of the bowl. Invert the salad onto a large serving plate. Garnish the top with the tomato rose. Source: The Best of Family Circle Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master |
