Spanish Bulgur
Recipe Description
Bulgur (cracked wheat), garbanzos (chick peas) and soynuts|soy nuts combine to provide complete protein which tastes as good or even better than Spanish rice.* Makes 8 cups.
Ingredients
- 2 tbsp vegetable oil
- 1 cup carrot, thinly sliced
- ½ cup onion, coarsely chopped
- 1 clove garlic, finely chopped
- 1¼ cup bulgur
- 3 cup hot chicken broth|chicken or beef broth
- 19 oz can, tomatoes
- 2 tsp paprika
- 1 tsp tarragon
- 1 tsp salt
- 1 pinch freshly ground pepper
- 1 cup celery, coarsely chopped
- 1 cup green bell pepper|green pepper, coarsely chop
- 1 cup garbanzo beans, cooked and drained
- ½ cup soynuts|soy nuts, coarsely chopped
- Heat oil in a frypan.
- Add carrot, onion and garlic.
- Stir-cook over medium heat 5 minutes.
- Add bulgur.
- Continue to stir-cook about 3 minutes 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 minutes.
- Stir in celery, green bell pepper|green pepper, chick peas and soynuts|soy nuts; cover and simmer 15 minutes longer until bulgur is tender and juices are absorbed.
- Turn off heat, let stand, covered, 10 minutes.
- Fluff with a fork.
This article uses material from the "Spanish Bulgur" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
