1. Cut thin slice from top of each tomato and scoop out the centers. Place upside down on paper toweling to drain and set aside. 2. In a medium saucepan, sauté mushrooms, bulgur and celery in butter and olive oil until celery is tender crisp. Add 1 1/4 cups water, rice, bouillon granules, salt, thyme and bay leaf and heat to boiling. Reduce heat. Simmer, covered, 15-20 minutes or until rice is tender and water is absorbed. Remove from heat. Discard bay leaf. Stir in green onion. 3. Fill each tomato with one-fourth of pilaf mixture. Place tomatoes in an 8x8-in baking dish. Pour 1/2 cup water around tomatoes. 4. In a small bowl combine the Parmesan cheese and bread crumbs. Sprinkle over tomatoes. 5. Bake in 350° convection oven 15-20 minutes or bake in a preheated 350° radiant bake oven for 20-25 minutes or until tops are light golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
