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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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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 O'Brion and her Meal-Master
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