A recipe for Kasha Stuffed Tomatoes. Follow the simple recipe instructions for Kasha Stuffed Tomatoes shared by other home cooking experts.
Ingredients
6 lg. Firm, ripe tomatoes1/2 Tsp. Salt
KASHA STUFFING: 1/2 c. Scallions, thinly sliced
2 Garlic cloves, minced
1 Celery rib, chopped
1 c. Mushrooms, chopped
2 Tbs. Olive oil
1 Tbs. Egg replacer, powdered
1/4 c. Water
1 c. Uncooked kasha
2 c. Hot vegetable broth
1/4 c. Wheat germ
1/4 c. Pine nuts, chopped
1/4 c. Italian parsley, chopped
1/2 Tsp. Thyme
Directions
To prepare tomatoes: Slice off and 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 and discard them. Coarsely chop the pulp and set aside. Sprinkle the insides of the shells with salt and invert on a rack to drain for 20 minutes. STUFFING: In a large pot saute scallions garlic celery and mushrooms in 4 Tsp. oil until softened about 5 minutes. In a medium sized bowl whisk the egg replacer and water. Stir in the kasha mixing well. Add the kasha mixture to mushroom mixture stirring to separate the grains. Add the hot broth and tomato pulp. Simmer for 2 to 3 minutes. Cover and simmer until the broth is absorbed 8 minutes. Remove from heat and stir in the wheat germ pine nuts parsley and thyme. TO ASSEMBLE: Preheat oven to 350 F and oil a shallow baking dish. Arrange the tomato shells in the dish and fill with stuffing. Bake for 20 minutes.Place reserved tops on the tomatoes brush with the remaining oil. Bake another 10 minutes and then serve immediately.
