Title: Marinated tomato-rice salad
 Categories: Diabetic, Rice, Vegetables, Side dishes
      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