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 possible to track the history of recipes far back into history, at least as far into history as the Egyptians, and quite possibly further than that. However, these, early recipes were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to academics are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by the Romans. In his works, Apicius tells us how the meals were separated into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the ancient Romans used many spices, including some that we all recognise for example bay, rue and dill. During the succeeding few centuries, the powerful and rich houses competed to offer the best banquets, and as a consequence, the best cooks and their recipes were much in demand. Nevertheless, it was during the 19th century that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, testing, and recording recipes of the day. By the time we get to the twentieth century, cook books were in great demand, due to more people being able to read, more leisure time and having more disposable income. Like it or not, the introduction of TV gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Spanish Bulgur recipe.
