Roasted tomato & rice salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Tomatoes | |
| 3 | cups | White or Brown Rice; cooked |
| ⅓ | cup | Olive Oil |
| ¼ | cup | Wine Vinegar |
| 1 | Lemon; juice of | |
| ¼ | cup | Parsley; chopped |
| Salt | ||
| Pepper | ||
Directions
DRESSING
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.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA