recipe from Linda

[Guest guest]

Slow Cooker Lemon Bulgur Garbanzo Pilaf

 

This is in the crock pot now and my kitchen smells like a Mediterranean

kitchen.Recipe

Serving Size : 6 Preparation

Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup medium grind bulgar

1 cup dried chickpeas -- or 1 can

1 cup dried black beans -- or 1 can

1/2 teaspoon salt

2 cups vegetable stock - I used Better than Boullion veggie flavor

3/4 cup water

1 small onion -- chopped

2 carrots -- chopped

3 cloves garlic -- minced

1 tablespoon olive oil

1 teaspoon cumin -- (to taste) (

1/3 cup fresh lemon juice

1 cup fresh parsley -- chopped

Cayenne pepper -- to taste (optional)

 

If you are going to use dried beans, soak them overnight and cook them

before beginning.

 

Place the bulgur, chickpeas, and beans in the slow cooker with water and

vegetable stock. Cook covered on low for 2-3 hrs.

 

Saute the onion, carrot, and garlic in the oil until onions are translucent.

Add the vegetables to the crock pot along with cumin and cayenne. Mix well.

Cook covered on low for 4-6 hours.

 

Add the lemon juice and parsley to the slow cooker. Mix.

 

Serves: 6