Rice Salad in Tomato Cups |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I created this recipe for a contest a long time ago. With an abundance of tomatoes in our garden each year, I had to come up with something new. I serve this as a side dish or lively lunch. Ingredients:
1 cup cooked rice |
1 hard-cooked egg, chopped |
3 to 4 tablespoons mayonnaise |
1 tablespoon chopped celery |
1 tablespoon chopped onion |
1/4 teaspoon dried basil |
1/4 teaspoon dried parsley flakes |
1/8 teaspoon dried oregano |
dash pepper |
2 medium tomatoes |
Directions:
1. In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-in. shell. cut a thin slice off bottom of tomatoes to level if necessary. Fill with rice salad. Cover and refrigerate for 1 hour or until serving. Yield: 2 servings.
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