Wild Rice Filled Tomatoes

1. 1

   Put the wild rice in a strainer and run cold water over it until the water runs clear.

2. 2

   In a saucepan, bring the 1-1/2 cups water to a boil.

3. 3

   Add rice and salt and return to a boil.

4. 4

   Reduce heat, cover, and cook over low heat for about 35 minutes, or until the rice puffs open and reveals the white interior.

5. 5

   Drain and cool.

6. 6

   Combine cooled rice with all the remaining ingredients except the tomatoes and salad greens.

7. 7

   Cover and chill.

8. 8

   Place tomatoes stem-side-down.

9. 9

   Cut lengthwise to stem, but not quite through, to make 6 wedges, arrange on the greens.

10. 10

    Spoon about 1/2 cup of the rice mixture into each tomato.

11. 11

    Garnish each with a lemon cartwheel twist, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.