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- 1/4 cup dry white wine or apple juice
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons snipped fresh dillweed or 2 teaspoons dried dillweed
- 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 red sweet pepper
- 1/4 cup chopped, seeded cucumber
- 1/4 cup golden raisins, coarsely chopped
- 1 medium carrot, chopped
- 2 medium green onions, sliced
- 2 tablespoons chopped green olives
- 6 ripe tomatoes
1. For dressing, combine white wine or apple juice, lemon peel, lemon juice, olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt.
Filling::2. For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl. Add dressing and toss until evenly coated. Cover and refrigerate up to 4 hours.
3. Core each tomato. Make six lengthwise cuts from top of each tomato almost to but not through bottom, creating six wedges. Gently fan out wedges; place a tomato on each serving plate. Spoon about 3/4 cup filling into each tomato. Makes 6 servings.
Food exchanges::4. 1 vegetable, 2 starch, 1/2 fat
- Servings Per Recipe 6,
- cal. (kcal) 202,
- Fat, total (g) 5,
- sat. fat (g) 1,
- carb. (g) 36,
- fiber (g) 6,
- pro. (g) 6,
- vit. A (RE) 484,
- vit. C (mg) 41,
- sodium (mg) 407,
- iron (mg) 3,
- Vegetables () 1,
- Starch () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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