Bulgur wheat stuffed tomato

4 servings

Ingredients

Quantity Ingredient
1.00 cup fine-grain bulgur wheat
1.00 tablespoon olive oil
½ cup chopped onions
½ cup chopped red delicious apple
1 (toss in lemon juice to prevent bro; wning)
4.00 beautiful ripe tomatoes; hollowed out
2.00 tablespoon finely-chopped tomato pulp; from above
½ cup chopped parsley
⅓ cup chopped walnuts
¼ cup chopped mint
2.00 tablespoon lemon juice
1.00 teaspoon lemon zest
1½ teaspoon cumin
1½ teaspoon coriander
1 salt; to taste
1 freshly ground black pepper; to taste
1 greens

Directions

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. This recipe yields 4 entree salads.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2171 broadcast 07-17-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-05-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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