Ingredients
-
4
-
1/2
-
1/3
-
1/3
-
2
-
1
-
1 3/4
-
1/3
-
1 1/2
-
1/2
-
1/2
-
1
-
1/3
-
2
-
1
Directions
Pilaf-Stuffed Tomatoes, An old recipe from my first Jenn-Aire cookbook , An old recipe from my first Jenn-Aire cookbook
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Steps
|
1
Done
|
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
Done
|
in a Medium Saucepan, Saut 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
Done
|
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
Done
|
in a Small Bowl Combine the Parmesan Cheese and Bread Crumbs. Sprinkle Over Tomatoes. |
|
5
Done
|
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. |
