| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Chili |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion |
| 1 |
|
Celery stalk; chop fine |
| 1 |
md |
Carrot; chop fine |
| 2 |
cl |
Garlic; minced Water |
| 1 |
cn |
Tomato paste |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Allspice, ground |
| 1/4 |
ts |
Cloves |
| 1/4 |
ts |
Nutmeg |
| 1 |
|
Bay leaf |
| 1/3 |
c |
Bulgar wheat |
INSTRUCTIONS
In a heavy saucepan, saute onion, celery, and carrot (I use bassmatic
vinegar). Stir in garlic and cook another minute. Add water, tomato paste
and spices. Bring to a boil, reduce heat and simmer 30 min. Add bulgar
wheat and cook another 30 min. Add more water if necessary. Remove bay
leaf before serving. Serving suggestions: on spaghetti topped with chili
and ff cheddar cheese, onions and/ or pinto beans. You could add other
vegetables such as zucchini, peppers or onions, and top with yogurt.
Purists demand oyster crackers.(not low fat) Mary M Loos <loos@sed.psrw.com
Posted on NVN by RCROCKETT
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Oct 23, 1998
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