Yield: 4 Servings
|1||Stalk celery chopped|
|1||Green pepper chopped|
|¼ cup||Chopped green chiles; (I used canned)|
|2 teaspoons||Chili powder|
|1 teaspoon||Ground cumin|
|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