ORNISH: Menu (Summer): Baked Bulgur-Stuffed Tomatoes

[Guest guest]

* Exported from MasterCook *

 

Menu (Summer): Baked Bulgur-Stuffed Tomatoes

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 145

Serving Size : 4 Preparation Time :0:00

Categories : Menus

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

 

Lentil, Cucumber, and Radish Salad (see separate recipe)

Baked BuIgur-Stuffed Tomatoes (see separate recipe)

Herbed Yogurt Sauce (see separate recipe)

Whole Wheat Pita Bread

Chilled Cantaloupe and Honeydew Wedges

 

Stuffing vegetables with grains is a common practice in Greek, Turkish

Lebanese, and other eastern Mediterranean kitchens. When large, vine-ripe

tomatoes appear in your market, try stuffing and baking them with the

richly spiced bulgur and corn pilaf in a separate menu. (The pilaf is also

excellent on its own.) A creamy yogurt sauce makes the perfect

accompaniment, both for the tomatoes and for the cool lentil salad. Serve

the melon afterward, but if you have yogurt sauce left over, keep it on the

table. It is surprisingly appealing with melon.

 

The timing: Cook the lentils first. While they are cooking and then

cooling, stuff and bake the tomatoes. While the tomatoes are baking,

marinate the cucumbers and radishes for the salad and make the yogurt

sauce. Assemble the salad just before serving. At dessert time, halve and

seed the chilled melons, then cut into thin wedges. Serve with wedges of

lemon or lime.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -