Marinated tomato-rice salad
Salad Diabetic Rice Vegetables
Last updated 6/12/2012 12:54:43 AM. Recipe ID 16691. Report a problem with this recipe.
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
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
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