Kasha Stuffed Tomatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 large: Firm, ripe tomatoes
1/2 tsp: Salt,
KASHA STUFFING
1/2 cup: Scallions, thinly sliced
2 each: Garlic cloves, minced
1 each: Celery rib, chopped
1 cup: Mushrooms, chopped
2 tbsp: Olive oil,
1 tbsp: Egg replacer, powdered
1/4 cup: Water,
1 cup: Uncooked kasha,
2 cup: Hot vegetable broth,
1/4 cup: Wheatgerm,
1/4 cup: Pine nuts, chopped
1/4 cup: Italian parsley, chopped
1/2 tsp: Thyme,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp