Wild Rice Filled Tomatoes

• 12 cup raw wild rice
• 1 12 cups water
• 18 teaspoon salt
• 1 cup frozen peas, cooked and drained (I like to just thaw them)
• 12 cup mayonnaise or 12 cup salad dressing
• 2 hard-boiled eggs, chopped
• 14 cup sliced green onion (scallions)
• 1 lemon, juice and zest of
• 12 teaspoon seasoning salt
• 6 medium tomatoes
• salad greens or lettuce cup

1. Put the wild rice in a strainer and run cold water over it until the water runs clear.
2. In a saucepan, bring the 1-1/2 cups water to a boil.
3. Add rice and salt and return to a boil.
4. Reduce heat, cover, and cook over low heat for about 35 minutes, or until the rice puffs open and reveals the white interior.
5. Drain and cool.
6. Combine cooled rice with all the remaining ingredients except the tomatoes and salad greens.
7. Cover and chill.
8. Place tomatoes stem-side-down.
9. Cut lengthwise to stem, but not quite through, to make 6 wedges, arrange on the greens.
10. Spoon about 1/2 cup of the rice mixture into each tomato.
11. Garnish each with a lemon cartwheel twist, if desired.

wild rice, water, salt, frozen peas, mayonnaise, eggs, green onion, lemon, salt, tomatoes, salad greens

Taken from www.food.com/recipe/wild-rice-filled-tomatoes-227098 (may not work)