Roasted Tomato And Rice Salad

2 Tomatoes

3 c White or Brown ; cooked

--DRESSING

-- 1/3 c Olive Oil

1/4 c Wine Vinegar

1 Lemon; juice of

1/4 c Parsley; chopped

Salt Pepper Roast the tomatoes over the high flame of a gas range or a broiler. Turn every 20 seconds, so skins blister evenly. Peel by running under cold water and rubbing with your fingers. Chop the tomatoes coarsely and toss with warm rice. Mix the dressing ingredients together and toss with the rice and tomatoes. Season with salt and pepper to taste. Per serving: 349 calories, 4 g protein, 42 g carbohydrate, 19 g fat, 3 g saturated fat, 7 mg sodium, 4 g fiber, no cholesterol. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA