2 1/3 c. water
1 pkg. (6 oz.) long grain and wild rice
2 green onions with tops, sliced
1/2 c. sliced ripe olives
1/3 c. bottled creamy cucumber dressing, or to taste
6 tomatoes, chilled

Combine water and contents of rice and seasoning packets in medium saucepan. Bring to a boil. Cover and simmer until all liquid is absorbed, about 25 minutes. Transfer to bowl. Cover and chill. Add green onions and olives; mix well. Add dressing; mix well. Chill.

To serve, turn tomatoes stem end down, cut each one not quite through into 8 equal sections. Spread apart. Sprinkle tomato lightly with salt, if desired. Spoon rice salad onto tomato. Makes 6 servings.