| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Side dishes, Starches* |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Bulgur |
| 1 |
c |
Boiling water |
| 6 |
tb |
Salad oil |
| 3 |
tb |
Fresh lemon juice |
| 1 1/2 |
ts |
Cumin |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Red pepper sauce |
| 1/2 |
c |
Chopped green onions |
| 1/2 |
c |
Red bell pepper |
|
|
Romaine lettuce leaves |
|
|
Avocado slices |
INSTRUCTIONS
GARNISH
In medium bowl, combine bulgur and boiling water. Let stand 30 minutes or
until all water is absorbed.
In small bowl, combine oil, lemon juice, cumin, oregano, salt, and red
pepper sauce. Add to bulgur with green onions and bell pepper; mix well.
Cover and refrigerate at least 3 hours. Arrange on a serving dish. Garnish
with lettuce and avocado slices.
Yield 6 servings (230 calories each)
Recipe By : BH&G?
Posted to EAT-L Digest 7 November 96
Date: Fri, 8 Nov 1996 08:52:38 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”