Marinated Tomato-rice Salad Recipe
Yield: 12 sweet onesRecipe by luhu.jp
Ingredients:
7 medium: Size Ripe tomatoes,
-seeded and diced, (about
, (about 2 lbs, cored
-1 1/2: cups),
1/2 cup: Cider vinegar,
1 cup: Parsley, chopped
1 tbsp: Sugar or equal to sugar,
1/2 cup: Olive oil,
-substitute,
9: Green onions, thinly sliced
3 cup: Brown rice,
1 tsp: Salt,
2 small: Cucumbers, pared, halved
1/2 tsp: Pepper,
Directions:
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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp