Stuffed Tomato Flowers
The filling of savory vegetables, salty olives, and sweet fruit transforms tomatoes into prizewinning edible flowers.
Prep Time:
30 mins
Total Time:
4 hrs 30 mins
Servings:
Makes 6 servings.
Ingredients
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1/4 cup dry white wine or apple juice
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2 teaspoons finely shredded lemon peel
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3 tablespoons lemon juice
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1 tablespoon extra-virgin olive oil
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2 tablespoons snipped fresh dillweed or 2 teaspoons dried dillweed
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1 tablespoon snipped parsley
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2 cloves garlic, minced
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1/2 teaspoon coarsely ground pepper
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1/4 teaspoon salt
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1-1/2 cups cooked brown rice
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1 15-ounce can garbanzo beans, rinsed and drained
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1/4 cup chopped red sweet pepper
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1/4 cup chopped, seeded cucumber
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1/4 cup golden raisins, coarsely chopped
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1 medium carrot, chopped
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2 medium green onions, sliced
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2 tablespoons chopped green olives
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6 large ripe tomatoes
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
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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