Cold Rice Stuffed Tomatoes
|Minced parsley||1 Tablespoon|
|Minced onion||1 Teaspoon|
|Raw rice||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
1. Cook the rice according to package directions. When tender and while still hot, add the oil and toss lightly. Add the vinegar, salt, pepper, onion and parsley. Toss lightly and let stand, covered, at room temperature three hours.
2. At serving time, cut the stem ends off the tomatoes. Hollow them out and mix the flesh with the rice. Pile the mixture lightly in the tomatoes and set on a bed of lettuce. If desired, serve with mayonnaise.