| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian, Vegetables |
1 |
Loaf |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 3 |
|
Garlic cloves; minced |
| 2 |
tb |
Oil |
| 8 |
oz |
Mushrooms, sliced |
| 1 |
tb |
Minced fresh herbs (rosemary & thyme are nice) |
| 1 |
tb |
Tamari |
| 2 |
ts |
Vegemite (optional) |
|
|
Salt & pepper; to taste |
| 1 1/2 |
c |
Bulgur wheat |
| 3 |
c |
Water |
| 8 |
oz |
Walnuts; finely chopped |
| 4 |
|
Carrots; cooked and mashed |
| 2 |
tb |
Flour |
| 1 |
c |
Bread crumbs |
INSTRUCTIONS
Saute onion and garlic in oil until soft, then add mushrooms and continue
cooking until most of the mushroom liquid has evaporated. Remove from heat
and blend in herbs, tamari, Vegemite (if using), and salt and pepper to
taste. Set aside.
In a large, dry, saucepan, toast bulgur over medium heat until it is
lightly browned, stirring constantly. Add mushroom mixture and water to
bulgur and simmer until liquid is absorbed. Remove from heat and stir in
mashed carrots, flour and breadcrumbs. Adjust seasoning if necessary.
Turn out mixture into a greased loaf pan, cover with aluminum foil and bake
at a moderate temperature for about one hour.
From the kitchen of Karen Mintzias
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