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1. Remove the stem end and the core of the tomato. Slice off the top of the tomato and reserve. Scoop out the pulp and sprinkle the inside of each tomato with salt. (This pulls excess moisture out of the tomato shell.)
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2. Turn upside-down on paper napkins to drain.
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3. Combine and gently stir all the ingredients except the teaspoon of parsley and the olive oil. Use a covered casserole large enough for the tomatoes to fit in without touching each other.
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4. Brush each tomato with oil and put into the casserole. Spoon the filling into each tomato. Brush each tomato top with oil and put on top of the filling.
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5. Sprinkle the remaining parsley over the tops of the tomatoes. Cover and cook in the microwave oven about 5 minutes or until heated thoroughly.
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NOTE:
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Use left-over rice or cook ¼ cup raw rice, 1 teaspoon butter, and ½ cup plus 2 tablespoons water in a covered casserole in the microwave oven for 12 minutes. If using left-over rice that has been refrigerated, it is best to cook the stuffed tomatoes 3 minutes, let stand 2 minutes, and then cook 2 minutes more. This allows the heat enough time to reach the center of the rice mixture without overcooking the tomato shells.
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