1 (4.4 oz.) pkg. herb flavored long grain & wild rice mix
2 sm. cucumbers
1 med. carrot
1/4 c. bottled spices & herbs salad dressing
6 med. tomatoes

In a saucepan cook rice mix according to package directions. Set aside to cool. Coarsely grate one of the cucumbers and the carrot into a 3 quart bowl. Stir in the rice mixture. Add the salad dressing, mix until well combined. Cover and chill in refrigerator for several hours or overnight. Just before serving, cut off tops of tomatoes. Remove pulp from tomatoes, forming 1/2" thick shells. Reserve pulp for another use. Spoon the rice and vegetable mixture into the tomato shells. Thinly slice remaining cucumber; arrange cucumber slices in the bowl. Then arrange the filled tomatoes over layer of sliced cucumber in bowl. Makes 6 servings.