Thursday, March 13, 2008

Bulgur Wheat Stuffed Tomato

This is an easy recipe that has great presentation from Emeril. It doesn't take too much time to prepare and you can make small changes to it, such as adding mushrooms to the saute instead of the apples.

I skip the mint and the walnuts, but that's my personal preference. I like using pine nuts instead of the walnuts.

To hollow out the tomatoes, use a serrated grapefruit knife and a teaspoon, scoop out the inside of the tomatoes and leave the shells intact. Place the tomatoes cut side down, on a double thickness of kitchen paper to drain. Or you can always use your hands, but be careful not to squeeze them tightly.

Keeping them in the fridge overnight helps it blend together and not come apart when served, but you don't have to wait if you want to eat them as soon as you prepare them.


1 cup fine-grain bulgur wheat
1 tablespoon olive oil
1/2 cup chopped onions
1/2 cup chopped red delicious apple (tossed in a little lemon juice to prevent browning)
4 beautiful ripe tomatoes, hollowed and 2 tablespoons finely-chopped tomato pulp reserved
1/2 cup chopped parsley
1/3 cup chopped walnuts
1/4 cup chopped mint
2 tablespoons lemon juice
1 teaspoon lemon zest
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
Salt and pepper

Rinse the bulgur wheat in a sieve and place in a bowl, covered with cool water. Let stand for 30 minutes, drain excess liquid.

Meanwhile, heat the olive oil in a small saute pan, add the onions and apple and cook for 2 minutes.

Hollow out the tomatoes to make room for the salad: reserving 2 tablespoons of the pulp.

In a large mixing bowl, combine the bulgur wheat, onions, apples, chopped tomato innards, and all the remaining ingredients (except greens); blend well. Adjust the seasonings.

Refrigerate overnight and check seasonings before you fill the tomatoes. Serve on greens.

Makes 4 servings

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