Greek Rice Stuffed Tomatoes
 
usa rice 
 
yield: makes 8 servings 
 
8 large  tomatoes
3 cup  cooked rice
1/2 cup  minced red onion
3/4 cup  crumbled feta cheese
1/2 cup  chopped parsley
1 Tbsp  salt
1/3 cup  vegetable oil
 
slice off tops of tomatoes; scoop out insides. turn over on paper 
towels; drain. 
in a large bowl, combine rice, onion, feta, parsley and salt. spoon 
equal amounts of rice mixture into tomatoes, drizzle with oil and 
place in baking pan. bake at 425 degrees f for 20 minutes. 
 
-- 
(ID: 5872) Mirror: rec.food.recipes: Fri, Oct 8, 2004


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