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Ingredients
| white wine: 1/4 cup |
| orange peel: 2 Tbl |
| lemon juice: 3 Tbl |
| olive oil: 1 Tbl |
| fresh dill weed (sprigs): 2 Tbl |
| parsley: 1 Tbl |
| garlic: 2 cloves |
| black pepper: 1/2 tsp |
| salt: 1/4 tsp |
| brown rice: 1 1/2 cups |
| garbanzo beans: 15 oz |
| red sweet peppers (chopped): 1/4 cup |
| cucumbers (sliced): 1/4 cup |
| golden seedless raisins (not packed): 1/4 cup |
| carrots: 1 |
| onions: 2 |
| green olives: 2 Tbl |
| red tomatoes: 6 |
Stuffed Tomato Flowers
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. For dressing, combine white wine or apple juice, lemon peel, lemon juice, olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt.
2. For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl. Add dressing and toss until evenly coated. Cover and refrigerate up to 4 hours.
3. Core each tomato. Make six lengthwise cuts from top of each tomato almost to but not through bottom, creating six wedges. Gently fan out wedges; place a tomato on each serving plate. Spoon about 3/4 cup filling into each tomato. Makes 6 servings.