Mexican bulgur

Yield: 4 Servings

Measure Ingredient
1 \N Onion chopped
1 \N Stalk celery chopped
1 \N Green pepper chopped
1½ cup Bulgur
¼ cup Chopped green chiles; (I used canned)
2 teaspoons Chili powder
1 teaspoon Ground cumin
3¼ cup Water
2 tablespoons Soy sauce; (tamari)
2 tablespoons Finely chopped fresh coriander; (optional)

(from 1985 Vegetarian Times magazine) Serves 4, Prep. time 20 min., cooking time 30 min.

In a large sauce pan, saute the onion, celery & green pepper in ¼ cup water until soft, about 10 minutes. Add bulgur, green chilies and seasonings. Cook and stir a few minutes. Add the remaining water and the soy sauce. Bring to a boil, reduce heat, cover and cook until liquid is absorbed, about 20 minutes. Stir in coriander. Serve as a base for assorted toppings, stuff into pita bread, or use to fill a chapati. Toppings might be chopped tomatoes, chopped green onions, sprouts, shredded lettuce and assorted salsas.

Nutrition Note (from Health Food magazine) Bulgur--cracked wheat including the bran--contains 8 grams of fiber per cup.

Posted to fatfree digest by BHATPHOACC <BHATPHOACC@...> on Apr 4, 1998

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