This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Spanish Bulgur
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- #48946
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 tablespoons vegetable oil
1 cup thinly sliced carrot
1/2 cup coarsely chopped onion
1 clove garlic, finely chopped
1 1/4 cup bulgur
3 cups hot chicken or beef broth
19 ounces can tomatoes
2 teaspoons paprika
1 teaspoon tarragon
1 teaspoon salt
1 pinch freshly ground black pepper
1 cup coarsely chopped celery
1 cup coarsely chopped green bell pepper
1 cup cooked garbanzo beans, drain
1/2 cup coarsely chopped soy nuts
directions
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.
added by
snowqueen009
nutrition data
Nutritional data has not been calculated yet.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
March 22, 2011
We have this all the time it is very good. When I take leftovers to work people ask me for the recipe.