Pilaf-Stuffed Tomatoes

An old recipe from my first Jenn-Aire cookbook.

• Ready In: 1 hr
• Serves: 4

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.