Roasted Tomato and Rice Salad
 
Author:
Recipe type: Salads and Dressings
Serves: 4
Ingredients
  • 2 tomatoes
  • 3 Cups white or brown rice; cooked
  • Dressing:
  • 1/3 Cup olive oil
  • 1/4 Cup wine vinegar
  • 1 lemon; juice of
  • 1/4 Cup parsley; chopped
  • salt
  • pepper
Instructions
  1. Roast the tomatoes over the high flame of a gas range or a broiler.
  2. Turn every 20 seconds, so skins blister evenly. Peel by running under cold water and rubbing with your fingers. Chop the tomatoes coarsely and toss with warm rice. Mix the dressing ingredients together and toss with the rice and tomatoes. Season with salt and pepper to taste.
Notes
Per serving: 349 calories, 4 g protein, 42 g carbohydrate, 19 g fat, 3 g saturated fat, 7 mg sodium, 4 g fiber, no cholesterol.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.