Ingredients

7 medium-sized ripe tomatoes, cored (about 2 pounds)
1/2 C. cider vinegar
1 Tbsp. sugar, or sugar substitute equal to 1 Tbsp.
3 C. brown rice
2 small cucumbers, pared, halved, seeded and diced (about1-1/2 C.)
1 C. parsley, chopped
1/2 C. olive oil
9 green onions, thinly sliced
1 tsp. salt
1/2 tsp. pepper
tomato rose, for garnish

Cooking Instructions

Prepare a tomato rose for the garnish. Starting at the bottom of one of the tomatoes, cut the skin of the tomato with a vegetable peeler in one long continuous strip, about 1/4-inch wide. Starting with the end first removed, roll the strip, skin side out, into a rose shape. Cover with a damp paper towel and refrigerate until needed. Cut 5 of the remaining plus the peeled tomato into 1/4-inch cubes. Place in a medium-sized bowl. Add vinegar, basil and sugar; stir to mix well. Cover, marinate in the refrigerator for 1 hour. Cook the rice following label directions. Drain; cool to room temperature. Combine the rice, cucumber and parsley in a large bowl. Stir in the olive oil. Add green onion, marinated tomatoes, salt and pepper; stir to mix well. Pack 3 C. of the rice mixture into a 3-1/2 quart bowl. Cut the remaining tomato into 3/4–inch cubes. Arrange the cubes, skin side out, in a ring around the outside of the bowl. Add remaining rice mixture to the bowl; pack well. Cover, refrigerate for 1 hour. To serve, gently run a thin spatula around the inside of the bowl. Invert the salad onto a large serving plate. Garnish the top with the tomato rose.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)