Recipe - Roasted Tomato And Rice Salad

2 Tomatoes
3 cup White or Brown Rice; cooked

DRESSING
1/3 cup Olive Oil
One fourth cup Wine Vinegar
1 Lemon; juice of
One fourth cup Parsley; chopped
Salt
Pepper

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 KookNet: The
Shadow Zone IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini