Tomatoes Stuffed with Bulgur Wheat, Raisins and Pine Nuts
- 6 large tomatoes
- salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 1/2 cup pine nuts
- 1 large onion, chopped
- 1 large clove garlic, chopped
- 1 bunch spinach, washed thoroughly, dried and chopped
- 1/2 cup bulgur wheat
- 1 cup water or vegetable stock
- 1/4 cup raisins
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 2 tablespoons lemon juice
Slice off top part of the tomatoes and scoop the insides (save the pulp for other recipes). Sprinkle the insides of the tomatoes with salt and pepper. Place the tomatoes upside down on a rack. Heat one tablespoon olive oil in a sauté pan over medium heat. Add the pine nuts and cook for 2-3 minutes or until lightly toasted. Remove the nuts and set aside. Add the remaining olive oil to the pan. Add the onion and cook for 2-3 minutes or until just beginning to soften. Add the garlic and spinach and cook for 2-3 minutes or until the spinach has wilted. Add the bulgur wheat and mix ingredients. Add the water, bring the liquid to a boil, then remove the pan from the heat. Cover the pan and let rest for 25-30 minutes or until all the liquid has been absorbed. Add the raisins, parsley, dill, mint and lemon juice. Season to taste with salt and pepper. Toss ingredients and spoon into the hollowed tomatoes.
Makes 6 servings.