Spanish soybeans over mixed grains
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Soybeans; cooked with |
| ½ | cup | Peanuts |
| 1⅓ | cup | Bulgur; uncooked |
| 1½ | cup | Brown rice; uncooked |
| 3 | tablespoons | Oil |
| 2 | Cloves garlic; minced | |
| 1 | Onion; chopped | |
| 1 | Green pepper; chopped | |
| ¼ | pounds | Mushrooms; sliced |
| 2 | cups | Stewed tomatoes |
| 1 | tablespoon | Soy flour |
| 3 | tablespoons | Brewer's yeast |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Celery seed; ground |
| 1 | teaspoon | Salt |
| 1 | pinch | Cayenne |
| ½ | cup | Sharp cheddar cheese; grated |
Directions
Cook soybeans and peanuts together. Set aside.
Cook bulgur and brown rice together. Set aside.
Sautegarlic, onion, green epper, and mushrooms in oil. Add cooked soybeans and peanuts and saute until coated with oil.
Add remaining ingredients except cheese, and simmer 15 muntes or longer.
Serve over the mixed grains, with the cheese sprinkled on top.
Makes 8 servings.
This is a tasty, satisfying dish, though it may sound ordinary. Serve with a spinach salad.
Recipe by: Diet for a Small Planet [1971 edition] Posted to EAT-LF Digest by KSBAUM@... on Jan 31, 1999, converted by MM_Buster v2.0l.