Stuffed Tomato Mediterranean
8 large tomatoes
1/2 cup sliced green onions
2 1/2 tbsp lemon juice
1 tbsp chopped fresh mint (or 1 tsp dried)
1 tsp finely chopped garlic
1 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
3 cups cooked rice
1/3 cup raisins, soaked in boiled water for 20 minutes and drained
1. Cut a slice from the stem end of each tomato. Scoop out center with a spoon; reserve. Remove seeds and turn tomatoes cut side down on paper toweling to drain.
2. Seed and chop reserved centers. Combine with green onions, lemon juice, mint, garlic, salt and pepper, then stir in oil, rice and raisins.
3. Stuff tomatoes with rice mixture and serve.
Serves 4. Analysis by serving: 490 calories, 28 g protein, 19 g fat,
6 g fiber, 55 g carbohydrates