Stuffed Tomato Flowers

• 14 cup dry white wine or 14 cup apple juice
• 2 teaspoons finely shredded lemons, rind of
• 3 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons snipped, fresh, dried dill weed or 2 tablespoons snipped, fresh, dried dill weed
• 1 tablespoon snipped parsley
• 2 cloves garlic, minced
• 12 teaspoon coarsely ground pepper
• 14 teaspoon salt
• 1 12 cups cooked brown rice
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 14 cup chopped sweet red pepper
• 14 cup chopped, seeded cucumber
• 14 cup golden raisin, coarsely chopped
• 1 medium carrot, chopped
• 2 medium green onions, sliced
• 2 tablespoons chopped green olives
• 6 large ripe tomatoes

1. For dressing, combine white wine or apple juice, lemon peel, lemon juice,olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt.
2. For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl.
3. Add dressing and toss until evenly coated.
4. Cove and refrigerate up to 4 hours.
5. Core each tomato.
6. Make six lengthwise cuts from top of each tomato almost to but not through the bottom, creating six wedges.
7. Gently fan out wedges; place tomato on each serving plate.
8. Spoon about 3/4 cup filling into each tomato.

white wine, lemons, lemon juice, extra virgin olive oil, dill, parsley, garlic, ground pepper, salt, brown rice, garbanzo beans, sweet red pepper, cucumber, golden raisin, carrot, green onions, green olives, tomatoes

Taken from www.food.com/recipe/stuffed-tomato-flowers-14245 (may not work)