Stuff tomatoes with a tangy combination of long grain and wild rice mix, cucumber, carrot, and spices-and-herbs salad dressing.

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

In a saucepan cook rice mix according to package directions. Set aside to cool. Using the grater of the Kitchen Work Unit, coarsely grate 1 of the cucumbers and the carrot into the Classic Sheet 3 quart bowl. Stir in the cooled rice mixture. Add the salad dressing; mix until well combined. Apply the Seal and chill in the refrigerator for several hours or overnight.

Just before serving, place the tomatoes on the cutting surface of the Kitchen Work Unit; cut off tops of tomatoes. Remove pulp from tomatoes, forming 1/2 inch thick shells. Reserve pulp for another use. If desired, scallop edges of tomato shells.

Spoon the rice and vegetable mixture into the tomato shells. Clean the 3 quart Bowl. Use the slicer of the Kitchen Work Unit to thinly slice remaining cucumber; arrange cucumber slices in the Bowl. Then arrange the rice and vegetable filled tomatoes over layer of sliced cucumber in Bowl. Makes 6 servings.