Spanish Bulgur
Ingredients
2 Tbsp. vegetable oil;
1 C. carrot; thinly sliced
1/2 C. onion; coarsely chopped
1 clove garlic; finely chopped
1 1/4 C. bulgur;
3 C. hot chicken or beef broth;
19 ounce can tomatoes
2 tsp. paprika;
1 tsp. tarragon;
1 tsp. salt;
1 pinch freshly ground pepper;
1 C. celery; coarsely chopped
1 C. green pepper; coarsely chop
1 C. garbanzo beans; cooked and drained
1/2 C. soy nuts; coarsely chopped
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)