| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Digest, Dec. |
1 |
Servings |
INGREDIENTS
|
x |
Water for saute (or your |
|
|
Favorite, but compatible |
|
|
Sub ) |
| 1 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, minced |
| 1 |
cn |
Chopped peeled tomatoes, |
|
|
With liquid (14oz) |
| 1 |
cn |
Tomatoe sauce (8oz) |
| 1 |
tb |
Parsley |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Cooked bulgur |
INSTRUCTIONS
In 3qt pan, saute onion and garlic. Stir in tomatoes,
sauce, and spices. Bring to a boil, reduce heat, and
simmer, uncovered, 20 minutes. Discard bay leaf, stir
in bulgur and serve over your favorite pasta, or
spagetti squash.
Posted by Posted by Posted by Posted by Posted by "Rob
Ryerson" <RYERSONRA@compctr.ccs.csus.edu> to the
Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994.
Source - 'The Complete Whole Grain Cookbook' by Carol
Gelles
FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80á
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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