• 4 large ripe tomatoes
  • 1 1/2 cups cooked and cooled wild rice
  • 3 tablespoons chopped fresh basil
  • 3 scallions, finely chopped with some of the green tops
  • 2 teaspoons olive oil
  • 3/4 teaspoon garlic salt
  • Directions

    Cut a 1-inch slice off the top of each tomato. Scoop out the inside pulp, being careful not to bruise the tomato shell. Chop the tomato pulp and drain excess liquid. Combine pulp with the wild rice, basil, scafflons, olive oil and garlic salt. Toss lightly. Fill tomato cases with the rice mixture. Serve on a bed of lettuce leaves. May also be served as a hot vegetable. One-third cup of uncooked wild rice will equal about 1 1/2 cups of cooked rice.

    Serves 4

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