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Recipe

Bulgur Wheat Stuffed Tomato

  • Yield: 4 entree salads

Ingredients

  • 1 cup fine-grain bulgur wheat
  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped red delicious apple (tossed in a little lemon juice to prevent browning)
  • 4 beautiful ripe tomatoes, hollowed and 2 tablespoons finely-chopped tomato pulp reserved
  • 1/2 cup chopped parsley
  • 1/3 cup chopped walnuts
  • 1/4 cup chopped mint
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • Salt and pepper
  • Greens

Directions

  • Rinse the bulgur wheat in a sieve and place in a bowl, covered with cool water. Let stand for 30 minutes, drain excess liquid. Meanwhile, heat the olive oil in a small saute pan, add the onions and apple and cook for 2 minutes. Hollow out the tomatoes to make room for the salad: reserving 2 tablespoons of the pulp. In a large mixing bowl, combine the bulgur wheat, onions, apples, chopped tomato innards, and all the remaining ingredients (except greens); blend well. Adjust the seasonings . Refrigerate overnight and check seasonings before you fill the tomatoes. Serve on greens.