Yield: 8 Servings
|2 cups||Water or stock|
|1 \N||Diced onion|
|1 \N||Diced green pepper|
|3 \N||Cloves garlic; minced|
|2 cups||Chickpeas (cooked)|
|⅓ cup||Lemon juice|
|1 cup||Chopped parsley|
|\N \N||Salt and pepper to taste|
Date: Thu, 14 Mar 96 10:47:51 PST From: pitab@...
I found this recipe for bulgur in my HMO magazine. I tried it and it turned out pretty good.
Put the bulgur in a bowl. Boil the water/stock and add half of the cumin.
Pour over the bulgur, mix and put aside. Sautee the onion, pepper and ½ of the garlic. After a few minutes add the rest of the garlic and the cumin. Stir for a little bit and then add it to the bulgur. Then stir in the parsley chickpeas and lemon juice. Add salt and pepper to taste.
FATFREE DIGEST V96 #72
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .