Prep 15 mins
Cook 45 mins
An old recipe from my first Jenn-Aire cookbook.
- 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
- Cut thin slice from top of each tomato and scoop out the centers. Place upside down on paper toweling to drain and set aside.
- 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.
- Fill each tomato with one-fourth of pilaf mixture. Place tomatoes in an 8x8-in baking dish. Pour 1/2 cup water around tomatoes.
- In a small bowl combine the Parmesan cheese and bread crumbs. Sprinkle over tomatoes.
- 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.