Name: Spanish Bulgur
Ingredients: 2 tb Vegetable oil;; 1 c Carrot; thinly sliced; 1/2 c Onion; Coarsely chopped; 1 cl Garlic; finely chopped; 1 1/4 c Bulgur;; 3 c Hot chicken or beef broth;; 19 oz Can;tomatoes; 2 ts Paprika;; 1 ts Tarragon;; 1 ts Salt;; 1 pn Freshly ground pepper;; 1 c Celery; coarsely chopped; 1 c Green pepper; coarsely chop; 1 c Garbanzo beans; cooked & drained; 1/2 c Soy nuts; coarsely chopped; 8 cups.

He feels supreme love for one whom he has never seen. He talks familiarly every day to someone he cannot see, expects to go to Heaven on the virtue of another, empties himself in order that he might be full, admits that he is wrong so he can be declared right, goes down in order to get up. He is strongest when he is weakest, richest when he is poorest, and happiest when he feels worst. He dies so he can live, forsakes in order to have, gives away so he can keep, sees the invisible, hears the inaudible, and knows that which passeth knowledge.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Vegetarian	Diabetic, Vegetarian, Vegetables, Beans	8	Servings

INGREDIENTS

2	tb	Vegetable oil;
1	c	Carrot; thinly sliced
1/2	c	Onion; Coarsely chopped
1	cl	Garlic; finely chopped
1 1/4	c	Bulgur;
3	c	Hot chicken or beef broth;
19	oz	Can;tomatoes
2	ts	Paprika;
1	ts	Tarragon;
1	ts	Salt;
1	pn	Freshly ground pepper;
1	c	Celery; coarsely chopped
1	c	Green pepper; coarsely chop
1	c	Garbanzo beans; cooked & drained
1/2	c	Soy nuts; coarsely chopped
	8	cups.

INSTRUCTIONS

Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to
provide complete protein which tastes as good or even better than
Spanish rice.
Heat oil in a frypan.  Add carrot, onion and garlic.  Stir-cook over
medium heat 5 min.  Add bulgur.  Continue to stir-cook about 3 min
until bulgur is coated with pan juices.
Add broth, tomatoes, paprika, tarragon, salt and pepper.  Heat to a
boil; reduce heat, cover and simmer 30 min.  Stir in celery, green
pepper, chick peas and soy nuts; cover and simmer 15 min longer until
bulgur is tender and juices are absorbed.
Turn off heat, let stand, covered, 10 min.  Fluff with a fork.  Makes
1 cup serving - 201 calories, 1 protein choice, 2 starchy choices 32
grams carbohydrate, 7 grams protein, 5 grams fat.
Source:  Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Nov 93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”