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