| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg-cook, August |
24 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 2 |
c |
Bulghur |
| 2 |
tb |
Oil |
| 1 |
|
Onion; diced |
| 2 |
|
Beets; grated |
| 2 |
|
Carrots; diced |
| 1/2 |
|
Head cabbage; chopped fine |
| 3 |
tb |
Tamari |
| 1 |
ts |
Garlic powder |
INSTRUCTIONS
In a large pot, heat the water to a boil. Add the bulghur, reduce heat, and
cook for 20 minutes, until the bulghur is soft anf the water is absorbed. S
aside. Preheat oven to 350. Heat the oil in a large skillet, over
medium-high heat add the onions and saute for 3 minutes. Add the beets,
carrots and cabbage, and saute for 7 minutes more. Add the seasonings.
Remove from heat and combine with the bulghur. Shape the batter into
burgers to fit buns. Place on oiled cookie sheet, and bake for 20 minutes;
turn over and bake for 29 minutes more.
From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue
#181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
~--
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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