Roasted Tomato and Rice Salad
Author: Epicurus.com Kitchens
Recipe type: Salads and Dressings
- 2 tomatoes
- 3 Cups white or brown rice; cooked
- 1/3 Cup olive oil
- 1/4 Cup wine vinegar
- 1 lemon; juice of
- 1/4 Cup parsley; chopped
- Roast the tomatoes over the high flame of a gas range or a broiler.
- 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.
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.