ORNISH: Baked Bulgur-Stuffed Tomatoes

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* Exported from MasterCook *

 

Baked Bulgur-Stuffed Tomatoes

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 146

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 large tomatoes

salt to taste -- plus

1/2 teaspoon salt

black pepperl

1 cup Vegetable Broth

homemade or store bought

1/2 teaspoon turmeric

1/2 teaspoon ground cumin

Cayenne pepper

1 small zucchini -- in 1/4-inch dice

1/4 cup chopped onion

2 teaspoons minced jalapeno chile

1/2 teaspoon minced garlic

1/2 cup bulgur

3/4 cup fresh or thawed frozen corn kernels

 

SERVES 4

 

The tomatoes can be stuffed up to 4 hours in advance, refrigerated, and

baked just before serving. If you can find tomatoes with some of the stem

still attached, they'll make this dish look particularly pretty.

 

Cut a horizontal slice about 1/2 inch from the stem end of each tomato,

reserving the tops. Using a spoon or melon baller, remove the seeds and

pulp from each tomato. Season the insides of the tomatoes lightly with

salt and black pepper and place upside down on paper towels to drain.

 

In a medium saucepan, combine troth, turmeric, cumin, 1/2 teaspoon salt,

and a pinch of cayenne pepper. Bring to a boil over high heat. Stir In

zucchini, onion, jalapeno, garlic, and bulgur and return to a boil. Cover,

reduce heat to low, and cook until liquid has been absorbed and bulgur is

tender, about 15 minutes. Stir in corn kernels.

 

Preheat oven to 350 degrees F. Choose a baking dish just large enough to

hold the tomatoes and spray with nonstick spray. Place tomatoes cut side

up in the dish. Fill each with 1/2 cup of the bulgur filling. Replace

tomato tops. Bake until tomatoes are heated through but not falling apart,

25 to 30 minutes.

 

TIP: Most of a chile's heat isn't in the seeds, as many people think, but

in the white tissue that holds the seeds. If you want a milder chile

flavor, halve the chile and scrape out the white ribs and seeds. (Wear

gloves if you are sensitive to the chile's heat.) If you can take the

heat, mince the whole chile.

 

Serving size: 1/2 cup. Calories: 133, Fat: 1.0 g, Cholesterol: 0 mg,

Carbohydrate: 30.0 g, Protein: 5.2g, Sodium: 13.0 mg.

 

 

 

 

 

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