50+ Friends Club Cookbook -- Salads and Dressings -- Mediterranean Rice Salad <br>in tomato Cups

50+ Friends Club Cookbook
Salads and Dressings

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Mediterranean Rice Salad
in tomato Cups

From the Kitchen of: Sylvia
Source: Woman's Day magazine

3/4
cup
Uncooked rice

6
large
Tomatoes

1
can (19 oz.)
Chickpeas, drained and rinsed

2/3
cup
Fresh mint, chopped

1/2
cup
Red onion, diced

1/4
cup
Black olives, diced and pitted

2
Tbsp.
Olive oil

2
Tbsp.
Lemon juice

1-1/4
tsp.
Salt

1
tsp.
Lemon zest, grated

1
tsp.
Ground coriander

1/4
tsp.
Pepper

1
pkg. (5-1/2 oz.)
Goat cheese

Mint sprigs, optional

In pot over high heat bring 1-1/2 cups water to a boil; add rice. Cover; reduce heat to low.
Simmer until rice is tender and liquid is absorbed, 22-25 minutes. Remove from heat; cool slightly.

Slice top third from stem end of tomatoes; discard. With melon baller or spoon scoop out tomato pulp, leaving 1/4-inch thick shells. With scissors cut tomato edges in zigzag pattern, if desired.
Dice flesh; reserve 2 cups and discard remainder. In bowl mix chickpeas, mint, onion, olives, oil, lemon juice, salt, zest, coriander, pepper and reserved rice and diced tomato.

Crumble in goat cheese; stir. Divide mixture evenly among tomato cups, mounding tops.
Garnish with mint sprigs, if desired.
Makes 6 servings.


3/4	cup	Uncooked rice
6	large	Tomatoes
1	can (19 oz.)	Chickpeas, drained and rinsed
2/3	cup	Fresh mint, chopped
1/2	cup	Red onion, diced
1/4	cup	Black olives, diced and pitted
2	Tbsp.	Olive oil
2	Tbsp.	Lemon juice
1-1/4	tsp.	Salt
1	tsp.	Lemon zest, grated
1	tsp.	Ground coriander
1/4	tsp.	Pepper
1	pkg. (5-1/2 oz.)	Goat cheese
		Mint sprigs, optional

50+ Friends Club CookbookSalads and Dressings

Mediterranean Rice Salad in tomato Cups

3/4

cup

Uncooked rice

6

large

Tomatoes

1

can (19 oz.)

Chickpeas, drained and rinsed

2/3

cup

Fresh mint, chopped

1/2

cup

Red onion, diced

1/4

cup

Black olives, diced and pitted

2

Tbsp.

Olive oil

2

Tbsp.

Lemon juice

1-1/4

tsp.

Salt

1

tsp.

Lemon zest, grated

1

tsp.

Ground coriander

1/4

tsp.

Pepper

1

pkg. (5-1/2 oz.)

Goat cheese

Mint sprigs, optional

50+ Friends Club Cookbook
Salads and Dressings

Mediterranean Rice Salad
in tomato Cups