Kasha stuffed tomatoes
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Kasha stuffed tomatoes
  Tomatoes    Side dish    Vegetables  
Last updated 6/12/2012 12:46:01 AM. Recipe ID 6098. Report a problem with this recipe.
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      Title: Kasha stuffed tomatoes
 Categories: Side dish, Vegetables
      Yield: 6 Servings
 
      6 lg Firm, ripe tomatoes
    1/2 ts Salt

MMMMM-----------------------KASHA STUFFING----------------------------
    1/2 c  Scallions, thinly sliced
      2 ea Garlic cloves, minced
      1 ea Celery rib, chopped
      1 c  Mushrooms, chopped
      2 tb Olive oil
      1 tb Egg replacer, powdered
    1/4 c  Water
      1 c  Uncooked kasha
      2 c  Hot vegetable broth
    1/4 c  Wheatgerm
    1/4 c  Pine nuts, chopped
    1/4 c  Italian parsley, chopped
    1/2 ts Thyme
 
  TO PREPARE TOMATOES: Slice off & reserve the top 1/2" from each
  tomato. Carefully scoop out the insides, leaving a 1/2" shell.
  Separate the seeds from the pulp with a sharp utensil & discard them.
  Coarsely chop the pulp & set aside.  Sprinkle the insides of the
  shells with salt & invert on a rack to drain for 20 minutes.
  STUFFING: In a large pot, saute scallions, garlic, celery & mushrooms
  in 4 ts oil until softened, about 5 minutes. In a medium sized bowl,
  whisk the egg replacer & water. Stir in the kasha, mixing well. Add
  the kasha mixture to mushroom mixture, stirring to separate the
  grains. Add the hot broth & tomato pulp. Simmer for 2 to 3 minutes.
  Cover & simmer until the broth is abosrbed, 8 minutes. Remove from
  heat & stir in the wheatgerm, pine nuts, parsley & thyme. TO
  ASSEMBLE: Preheat oven to 350F & oil a shallow baking dish. Arrange
  the tomato shells in the dish & fill with stuffing.  Bake for 20
  minutes. Place reserved tops on the tomatoes, brush with the
  remaining oil. Bake another 10 minutes & then serve immediately.
 




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Recipe ID 6098 (Apr 03, 2005)

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