Rice Salad in Tomato Cups Recipe
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Rice Salad in Tomato Cups

By: Esther Pittello  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 125 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 cup cooked rice
  • 1 hard-cooked egg, chopped
  • 3 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2007 by frenchgirl 
A rice and tomatoes salad with a nice presentation... Not bad at all, but even better if you... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2007 by { Heidi } Supporting Member (Click to learn more about Supporting Membership)
I had a hard time scooping the pulp out to make enough room for the filling. However, the... MORE

 
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