RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Spanish Bulgar - meat, pareve
Although this recipe is diabetic, it is low fat, lo carbohydrates, and can be made Parve with the addition of Vegetable broth instead of Chicken or beef broth. Lita Spanish Bulgur Preparation Time: 25 minutes Difficulty Level: 2 Servings: 8 cups INGREDIENTS * 2 tbsp canola oil * 1 cup carrot, thinly sliced * 1/2 cup onion, chopped * 1 cloves garlic, minced * 1-1/4 cups bulgur * 3 cup hot chicken or beef broth*** * 19 oz can whole tomatoes * 2 tsp paprika * 1 tsp tarragon * 1 cup celery, chopped * 1 cup green pepper; chopped * 1 cup garbanzo beans, cooked & drained * 1/2 cup soy nuts, coarsely chopped * 1 tsp salt (or salt substitute) * Freshly ground pepper DIRECTIONS 1. Heat canola oil in a non-stick skillet. Add carrot, onion and garlic. Saute over medium heat for about 5 minutes. Add bulgur and continue to cook about 3 minutes longer, until the bulgur is coated. 2. Add broth, tomatoes, paprika, tarragon, salt and black pepper. Heat to a boil, then reduce the heat, cover and simmer for half an hour. 3. Stir in the celery, green pepper, chick peas and soy nuts. Cover and simmer for another 15 minutes, until bulgur is tender and juices are absorbed. 4. Remove from the heat and let stand, covered, for 10 minutes. Fluff the bulgur with a fork and serve warm. NUTRITIONAL INFORMATION per serving: 42 Calories; 1g Carbohydrate; 2g Fat; 60mg Sodium; 0mg Cholesterol Diabetic Exchanges: 1 Vegetable; 1/2 fat Diabetic Gourmet Magazine
