INGREDIENTS

INSTRUCTIONS

Combine the bulgar, stock and bay leaf in a saucepan and bring to a boil.
Loosely cover the pan, reduce the heat and simmer for about 10 minutes.
Cover the pan tightly and remove from the heat. Let the bulgar sit until
tender and all of the liquid has been absorbed, about 15 minutes. Discard
the bay leaf.
Meanwhile, combine the beans, corn, pumpkin seeds and basil in a medium
bowl. When the bulgar is ready, stir it in. In a small bowl, whisk together
the oil, garlic, ricotta, lemon juice, Parmesan, vinegar, salt and pepper.
Spoon onto the bean mixture and mix well.
If weather is hot serve chilled with tomato salsa and minced cilantro. If
weather is cold serve at room temperature or gently warmed, garnished
generously with minced scallion.
Yield: 4 servings
Nutritional information: 397 calories and 9.6 grams of fat per serving
(Courtesy of Judith Benn Hurley, "Savoring the Day") Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on 199724,,
Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MC-Recipe Digest
V1 #639 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”