8 large tomatoes
3 cups cooked rice
cup chopped red onion
cup crumbled feta cheese
cup chopped fresh parsley
1 tablespoon salt
13 cup vegetable oil
Remove tops of tomatoes and scoop out insides; drain on paper towels. In a large bowl, combine rice, onion, cheese, parsley, and salt. Place equal amounts of rice mixture into tomatoes, drizzle with oil, and place in baking pan. Bake at 425 degrees for 20 minutes.
Yield: 8 servings
Source: USA Rice Federation