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Spanish Bulgur




Source of Recipe


Tea Cozy


List of Ingredients




2 tbsps. vegetable oil
1 tsp. tarragon
1 c. carrot, thinly sliced
1 tsp. salt
1/2 c. onion, coarsely chopped
1 pinch freshly ground pepper
1 clove garlic, finely chopped
1 c. celery, coarsely chopped
1 1/4 cs. bulgur
1 c. green pepper, coarsely chop
3 cs. hot vegetable or chicken-style broth
1 c. garbanzo beans, cooked & drained
1 19 oz. can, tomatoes
2 tsps. paprika
1/2 c. soy nuts, coarsely chopped

Recipe



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 pepper, chick peas and 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.

Makes 8 cups.