Spanish Bulgur Recipe

Ingredients

2 tbsp Vegetable oil
1 cup Carrot, thinly sliced
1/2 cup Onion, Coarsely chopped
1 cl Garlic, finely chopped
1 1/4 cup Bulgur
3 cup Hot chicken or beef broth
19 oz Can, tomatoes
2 tsp Paprika
1 tsp Tarragon
1 tsp Salt
1 pinch Freshly ground pepper
1 cup Celery, coarsely chopped
1 cup Green pepper, coarsely chop
1 cup Garbanzo beans, cooked & drained
1/2 cup Soy nuts, coarsely chopped


Directions

Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to
provide complete protein which tastes as good or even better than
Spanish rice.

Heat oil in a frypan. Add carrot, onion and garlic. Stir-cook over
medium heat 5 min. 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 min. 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 min. Fluff with a fork. Makes
8 cups.

1 cup serving - 201 calories, 1 protein choice, 2 starchy choices 32
grams carbohydrate, 7 grams protein, 5 grams fat.

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Nov 93


Servings: 8 servings

 

 

Spanish Bulgur Recipe brought to you by Recipe Ideas


Categories: Diabetic; Vegetarian; Vegetables; Beans


The History of Recipes

It is quite feasible to prove the history of written cooking instructions far back into the distant past, at least as far back as the early Egyptians, and possibly even further than that. In practice though, generally, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.

As we move into The time of the romans 25BC a roman called Apicius created a few documents detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of Roman times made use of a good variety of spices and herbs, including some familiar names for example bay, rue and asafoetida.

During the next few hundred years, the upper classes competed to offer the most exotic banquets, and consequentially cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes of the day.

By the time we get to the twentieth century, cookbooks were in great demand, due to better eduction, people having more free time and having more money.

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We hope you enjoy this Spanish Bulgur recipe.

 


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