Bulgur Wheat Stuffed Tomato

Recipe Ingredients

1 cup	237ml	Fine-grain bulgur wheat
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped red delicious apple
		(toss in lemon juice to prevent browning)
4		Beautiful ripe tomatoes - hollowed out
2 tablespoons	30ml	Finely-chopped tomato pulp - from above
1/2 cup	73g / 2.6oz	Chopped parsley
1/3 cup	48g / 1.7oz	Chopped walnuts
1/4 cup	36g / 1.3oz	Chopped mint
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Lemon zest
1 1/2 teaspoons	7.5ml	Cumin
1 1/2 teaspoons	7.5ml	Coriander
		Salt - to taste
		Freshly ground black pepper - to taste
		Greens

Recipe Instructions

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.

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

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