| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 4 | Servings | ||
INGREDIENTS
| 1 | Onion chopped | |
| 1 | Stalk celery chopped | |
| 1 | Green pepper chopped | |
| 1 1/2 | c | Bulgur |
| 1/4 | c | Chopped green chiles; (I used canned) |
| 2 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 3 1/4 | c | Water |
| 2 | tb | Soy sauce; (tamari) |
| 2 | tb | Finely chopped fresh coriander; (optional) |
INSTRUCTIONS
(from 1985 Vegetarian Times magazine) Serves 4, Prep. time 20 min., cooking time 30 min. In a large sauce pan, saute the onion, celery & green pepper in 1/4 cup water until soft, about 10 minutes. Add bulgur, green chilies and seasonings. Cook and stir a few minutes. Add the remaining water and the soy sauce. Bring to a boil, reduce heat, cover and cook until liquid is absorbed, about 20 minutes. Stir in coriander. Serve as a base for assorted toppings, stuff into pita bread, or use to fill a chapati. Toppings might be chopped tomatoes, chopped green onions, sprouts, shredded lettuce and assorted salsas. Nutrition Note (from Health Food magazine) Bulgur--cracked wheat including the bran--contains 8 grams of fiber per cup. Posted to fatfree digest by BHATPHOACC <BHATPHOACC@aol.com> on Apr 4, 1998
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