| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Grains, Low-fat, Zucchini |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 2/3 |
c |
Apple juice |
| 3/4 |
c |
Bulgur |
| 1 |
c |
Apple; chopped |
| 1 |
c |
Zucchini; chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Heat water and apple juice to boiling, add bulgur, and return to boil.
Reduce heat and simmer 20 minutes, until liquid is absorbed. While bulgur
is cooking, saute the apple and zucchini (peeled or not, as you prefer)
according to your method of choice, such as using a bit of apple juice or
water, until softened. Stir in the salt and cinnamon, then add the cooked
bulgur.
Recipe by: Net
Posted to JEWISH-FOOD digest V97 #226 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Aug 05, 97
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