Mexican bulgur
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion chopped | |
| 1 | Stalk celery chopped | |
| 1 | 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) |
Directions
(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