Yield: 5 servings
|1 cup||Bulghur wheat; cooked|
|½ cup||Bread crumbs, whole wheat|
|12 ounces||Tofu, soft|
|1 teaspoon||Soy sauce|
|¼ cup||Onions, green; chopped|
|¼ teaspoon||Coriander, ground|
|¼ teaspoon||Thyme leaves; dried|
|1¾ cup||Apple juice, divided|
|1 cup||Vegetable stock|
|1 cup||Carrots; sliced|
|1 cup||Bell pepper, green; cut in 1/4-inch strips|
|½ teaspoon||Ground pepper|
|2½ cup||Rice; hot, cooked|
Preheat oven to 350 degrees.
Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green onions, coriander, and thyme. Shape mixture into 1½-inch balls.
a cookie sheet sprayed with vegetable spray for 10 minutes on each side.
In a large skillet over medium-high heat, combine vegetable stock and 1 ⅓ c apple juice; bring to a boil. Reduce heat to low; add carrots and cook 3 minutes. Add green pepper strips; cook 4 to 6 minutes longer, or until vegetables are tender-crisp. In small bowl.
combine cornstarch and 3 tablespoons apple juice; blend well. Add to vegetable mixture; cook 2 to 3 minutes, or until thickened, stirring often. Add ground pepper; mix well. To serve, spoon hot cooked rice onto large platter; place bulghur "meat"balls on rice and pour hot vegetable mixture over "meat"balls.
Recipe by Dianne Smith.