Stuffed Tomato Flowers
Recipe from
Better Homes and Gardens
The filling of savory vegetables, salty olives, and sweet fruit transforms tomatoes into prizewinning edible flowers.
Servings:
Makes 6 servings.
Prep Time:
30 mins
Total Time:
4 hrs 30 mins
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Ingredients
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1/4 cupdry white wine or apple juicesee savings
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2 teaspoonsfinely shredded lemon peelsee savings
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3 tablespoonslemon juicesee savings
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1 tablespoonextra-virgin olive oilsee savings
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2 tablespoonssnipped fresh dillweed or 2 teaspoons dried dillweedsee savings
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1 tablespoonsnipped parsleysee savings
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2 clovesgarlic, mincedsee savings
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1/2 teaspooncoarsely ground peppersee savings
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1/4 teaspoonsaltsee savings
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1-1/2 cupscooked brown ricesee savings
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1 15-ounce cangarbanzo beans, rinsed and drainedsee savings
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1/4 cupchopped red sweet peppersee savings
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1/4 cupchopped, seeded cucumbersee savings
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1/4 cupgolden raisins, coarsely choppedsee savings
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1 mediumcarrot, choppedsee savings
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2 mediumgreen onions, slicedsee savings
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2 tablespoonschopped green olivessee savings
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6 largeripe tomatoessee savings
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Directions
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.
Food exchanges
1 vegetable, 2 starch, 1/2 fat
Nutrition information
Per serving: Calories 202, Total Fat 5 g, Saturated Fat 1 g, Sodium 407 mg, Carbohydrate 36 g, Fiber 6 g, Protein 6 g. Daily Values: Vitamin A 47%, Vitamin C 70%, Calcium 0%, Iron 18%. Exchanges: Vegetable 1, Starch 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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