Instructions: While the rice is steaming, hard boil the eggs and mince the green onions along with your favorite herb.

Make the dressing by boiling together the vinegar and wine with the salt and sugar. Gradually pour this sauce over the warm rice and stir while fanning to cool the mixture. Add the herbs and onions and mix. Drain off any unabsorbed liquid. Refrigerate. Remove tops, cores, and seeds from four tomatoes. Peel and slice the hard boiled eggs. Stir the eggs and sesame seeds into the cold rice mixture just before stuffing the tomato shells. You can also do this while rice is still warm [even the night before with left over rice] and then refrigerate the stuffed tomatoes.

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