Ingredients for 4 people:
250 g bulgur
a good 1/2 l vegetable stock (instant)
2 shallots
1 clove of garlic
2 tbsp olive oil
some fresh thyme
salt
black pepper from the mill
100 g black olives without stone
8 small beef tomatoes
2 tbsp butter
Preparation:
1. Put the bulgur in a bowl and pour over the hot vegetable stock. Leave to stand for 10-15 minutes until the liquid has been absorbed.
2. Peel and finely chop the shallots and garlic. Heat the oil. Add the garlic,
sauté the garlic, shallots and thyme. Add the bulgur. Season with salt and pepper. Cut the olives into small pieces and add.
3. Cut off the top quarter of the tomatoes horizontally to form a lid. Spoon out the inside of the tomatoes with a teaspoon, pass through a sieve and place in a casserole dish. Season the inside of the tomatoes and fill with the bulgur mixture. Put butter in flakes on top. Place the tomato lid on top. Bake in a preheated oven at 200 degrees (gas mark 3) for approx. 15 minutes.
Preparation time approx. 45 minutes
Nutritional values per person approx.:
519 kcal / 2183 kj
P 9,9 g
F 28,7 g
KH 54,5 g
(FoodCentrale by ddp images)
