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Kasha stuffed tomatoes
Artist: _
Categories: Appetizers, Side-dishes, Tomatoes, Vegetables
Yield: 6
Rating: 0
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Ingredients:
6 largeFirm, ripe tomatoes
1/2 tspSalt
KASHA STUFFING
1/2 cupScallions, thinly sliced
2 Garlic cloves, minced
1 Celery rib, chopped
1 cupMushrooms, chopped
2 tbspOlive oil
1 tbspEgg replacer, powdered
1/4 cupWater
1 cupUncooked kasha
2 cupHot vegetable broth
1/4 cupWheatgerm
1/4 cupPine nuts, chopped
1/4 cupItalian parsley, chopped
1/2 tspThyme
Procedures:
1To prepare tomatoes: slice off & reserve the top ? from each tomato.
2Carefully scoop out the insides, leaving a ? shell.
3Separate the seeds from the pulp with a sharp utensil & discard them.
4Coarsely chop the pulp & set aside.
5Sprinkle the insides of the shells with salt & invert on a rack to drain for 20 minutes.
6Stuffing: in a large pot, saute scallions, garlic, celery & mushrooms in 4 ts oil until softened, about 5 minutes.
7In a medium sized bowl, whisk the egg replacer & water.
8Stir in the kasha, mixing well.
9Add the kasha mixture to mushroom mixture, stirring to separate the grains.
10Add the hot broth & tomato pulp.
11Simmer for 2 to 3 minutes.
12Cover & simmer until the broth is abosrbed, 8 minutes.
13Remove from heat & stir in the wheatgerm, pine nuts, parsley & thyme.
14To assemble: preheat oven to 350f & oil a shallow baking dish.
15Arrange the tomato shells in the dish & fill with stuffing.
16Bake for 20 minutes.
17Place reserved tops on the tomatoes, brush with the remaining oil.
18Bake another 10 minutes & then serve immediately.
 
 
 
 

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