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

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.
 
 
 When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)