Spanish Bulgur

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Spanish Bulgur

 

2 tablespoons vegetable oil

1 cup carrot, thinly sliced

1/2 cup onion, coarsely chopped

1 tablespoon garlic, finely chopped

1 1/4 cups bulgur

3 cups hot vegetable broth

1 19 ounces can tomatoes

2 teaspoons paprika

1 teaspoon tarragon

1 teaspoon salt

1 pinch freshly ground pepper

1 cup celery, coarsely chopped

1 cup green pepper, coarsely chop

1 cup garbanzo beans, cooked

1/2 cup soy nuts, coarsely chopped

 

Heat oil in a fry pan. Add carrot, onion and garlic. Stir-cook over medium heat

5 minutes.

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 minutes.

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 minutes. Fluff with a fork.

Makes 8 servings.