| 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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