Stuffed Tomato Flowers

Refreshing vegetarian dish

• Ready In: 10 mins
• Serves: 6
• Yields: 6 tomtoes

Ingredients

• 1⁄4 cup dry white wine or 1⁄4 cup  apple juice
• 2  teaspoons  finely shredded lemons, rind of
• 3  tablespoons lemon juice
• 1  tablespoon extra virgin olive oil
• 2  tablespoons  snipped, fresh, dried dill weed or 2  tablespoons  snipped, fresh, dried dill weed
• 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  sweet red pepper
• 1⁄4 cup  chopped, seeded cucumber
• 1⁄4 cup golden raisin, coarsely chopped
• 1  medium carrot, chopped
• 2  medium green onions, sliced
• 2  tablespoons  chopped green olives
• 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.
3. Add dressing and toss until evenly coated.
4. Cove and refrigerate up to 4 hours.
5. Core each tomato.
6. Make six lengthwise cuts from top of each tomato almost to but not through the bottom, creating six wedges.
7. Gently fan out wedges; place tomato on each serving plate.
8. Spoon about 3/4 cup filling into each tomato.