Bulghur \"meat\"balls with fresh vegetable sauc
5 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Bulghur wheat; cooked |
½ | cup | Bread crumbs, whole wheat |
12 | ounces | Tofu, soft |
½ | teaspoon | Salt |
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 |
4 | teaspoons | Cornstarch |
½ | teaspoon | Ground pepper |
2½ | cup | Rice; hot, cooked |
Directions
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.
Bake on
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.
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