Tomatoes Stuffed with Bulgur and Pine Nuts

Tomatoes Stuffed with Bulgur and Pine Nuts
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons lentils (preferably French green lentils)
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon black pepper
  • ½ cup dried currants
  • ½ cup bulgur (preferably coarse)
  • 1 ½ cups water
  • 1 pound Swiss chard or spinach
  • + 8 more ingredients
    • yogurt garlic sauce
    • 6 large tomatoes
    • 1 large onion
    • ½ cup pine nuts
    • 2 tablespoons fresh lemon juice
    • 1 ¼ teaspoons salt
    • 1/3 cup fresh flat-leaf parsley
    • 2 tablespoons fresh dill

Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Coarsely chop tomato from sieve and reserve for making braised eggplant . Sprinkle insides of tomato shells with 1/2 teaspoon salt an...

View full recipe at Epicurious

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