3/4 cup Bulgur
3/4 cup Boiling water
1 tbsp Vegetable oil
4 tbsp Fresh lime juice
1 1/2 tsp Ground cumin
1 tsp Dried leaf oregano
1/4 tsp Salt
dash Red (cayenne) pepper
6 Green onions, chopped
1 small Red bell pepper, chopped
2 tbsp Chopped fresh parsley
4 Romaine lettuce leaves
Directions
Place bulgar in a small bowl and cover with boiling water. Let it
stand 30 minutes until all liquid absorbed. In a small bowl, mix
oil, lime juice, cumin, oregano, salt and cayenne. Add to bulgur and
mix with remaining ingredients except lettuce; fluff with a fork.
Refrigerate until chilled. Serve on bed of lettuce leaves.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT
EXCHANGE CAL: 109; CHO: 0mg: CAR: 19g; PRO: 3g; SOD: 78mg; FAT: 3g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yous via Nancy O'Brion and Her Meal-Master
Servings: 6 servings
Tropical Bulgar Recipe brought to you by Recipe Ideas
Categories: Diabetic; Nuts/Grains; Side Dishes; Vegetables; Vegetarian
The History of Recipes
It is possible to track the history of `recipes` back into the far past, in truth as far into history as ancient Egypt, and quite possibly further than that. However, mostly, these early cook books were just very simple pictorial recipes for food preparation.
In fact, the most ancient recipe in existence, according to historians are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius created a number of documents which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans made use of many different herbs, including a few that will be familiar to modern chefs such as bay, rue and parsley. For the decades that followed, the rich families of Wesstern Europe tried to serve up the most exotic meals, and as a consequence, the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking publications are starting to become popular mostly as a result of more people being able to read, more leisure time and having more money. |
We hope you enjoy this Tropical Bulgar recipe.
