Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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.