Recipe by Helen Dollaghan, from the Sept. 16, 1984, edition of The Denver Post. Serves 6.
Ingredients
1 cup bulgur
1 cup chicken broth
2 tablespoons chopped parsley
1/2 medium green pepper, diced
1/2 cup thinly sliced green onion and some of the tops
2 cups finely diced cheddar cheese
1 cup whole kernel corn, cut off cob or frozen (thawed)
1/4 cup lemon juice
1/4 cup salad oil
1 teaspoon chopped fresh mint or dried mint to taste
1/2 teaspoon salt or to taste
1/2 teaspoon garlic salt or to taste
1/4 teaspoon pepper or to taste
6 large tomatoes
Lettuce
Directions
Combine bulgur and broth in a bowl. Let stand at room temperature about one hour or until liquid is absorbed. Stir occasionally. Preheat oven to 350 degrees. Stir parsley, green pepper, onion, cheese and corn into bulgur. Whisk together lemon juice, oil, mint, regular salt, garlic salt and pepper. Add to bulgur mixture. Mix well. Place in shallow, greased casserole, 1 1/2-quart size. Bake, covered, about 25 minutes or until hot throughout. Cut stem ends from tomatoes. Without slicing all the way through, cut each tomato into six wedges. Place on lettuce-lined salad plates. Carefully open tomatoes like tulips. Spoon pilaf into the center of each.
