Cook the bulgur wheat in boiling salted water for 10 minutes, or until
tender; drain well.
Heat the oil in a pan, add onion and bell pepper and fry for 5 minutes. Add
mushrooms and cook, stirring, 2 minute.
Stir in the bulgur, parsley and soy. Serve as an accompaniment.
Serves 4. Do not freeze. mc-PER SERVING 9% cff: 177 cals; 2g fat; 6g prot;
37g carb; 0mg chol; 267mg sod; 9.1g fiber.
*Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative
Cooking Collection. ISBN 0920691226 >from Pat Hanneman (Kitpath) >Eat-lf
Mailing List 98-Mar-11
Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)*
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 11,
1998
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