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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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An old recipe from my first Jenn-Aire cookbook. Ingredients:
4 large firm tomatoes |
1/2 cup coarsely chopped fresh mushrooms |
1/3 cup cracked bulgur wheat |
1/3 cup celery, chopped |
2 tablespoons butter or 2 tablespoons margarine |
1 tablespoon olive oil |
1 3/4 cups water, divided |
1/3 cup uncooked long-grain rice |
1 1/2 teaspoons instant chicken bouillon granules |
1/2 teaspoon salt |
1/2 teaspoon dried thyme leaves |
1 bay leaf |
1/3 cup green onion, chopped |
2 teaspoons parmesan cheese, grated |
1 teaspoon fine dry unseasoned breadcrumbs |
Directions:
1. Cut thin slice from top of each tomato and scoop out the centers. Place upside down on paper toweling to drain and set aside.
2. In a medium saucepan, sauté mushrooms, bulgur and celery in butter and olive oil until celery is tender crisp. Add 1 1/4 cups water, rice, bouillon granules, salt, thyme and bay leaf and heat to boiling. Reduce heat. Simmer, covered, 15-20 minutes or until rice is tender and water is absorbed. Remove from heat. Discard bay leaf. Stir in green onion.
3. Fill each tomato with one-fourth of pilaf mixture. Place tomatoes in an 8x8-in baking dish. Pour 1/2 cup water around tomatoes.
4. In a small bowl combine the Parmesan cheese and bread crumbs. Sprinkle over tomatoes.
5. Bake in 350° convection oven 15-20 minutes or bake in a preheated 350° radiant bake oven for 20-25 minutes or until tops are light golden brown.
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