1/2 c. raw rice
1/4 c. oil
1 tbsp. wine vinegar
Salt & pepper to taste
1 tsp. minced onion
1 tbsp. minced parsley
6 med. tomatoes
Boston or Romaine lettuce for garnish

Cook the rice according to the package directions. When tender and while still hot, add the oil and toss lightly. Add the vinegar, salt, pepper, onion and parsley. Toss lightly and let stand, covered, at room temperature 3 hours.

At serving time, cut the stem ends off the tomatoes. Hollow them out and mix the flesh with the rice. Pile the mixture lightly in the tomatoes and set on a bed of lettuce.