Title: Marinated Tomato-Rice Salad
Categories: Diabetic Rice Vegetable Side
Yield: 12 Sweet ones
| 7 | md | Size Ripe tomatoes; |
| | | (about 2 lbs, cored |
| 1/2 | c | Cider vinegar; |
| 1 | tb | Sugar or equal to sugar substitute |
| 3 | c | Brown rice; |
| 2 | sm | Cucumbers; pared, halved seeded and diced (about 1 1/2 cups) |
| 1 | c | Parsley; chopped |
| 1/2 | c | Olive oil; |
| 9 | | Green onions; thinly sliced |
| 1 | ts | Salt; |
| 1/2 | ts | 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