Recipe - Mexican Bulgur

1 Onion chopped
1 Stalk celery chopped
1 Green pepper chopped
1 One half cup Bulgur
One fourth cup Chopped green chiles; (I
used canned)
2 teaspoon Chili powder
1 teaspoon Ground cumin
3 One fourth cup Water
2 tablespoon Soy sauce; (tamari)
2 tablespoon Finely chopped fresh
coriander; (optional)

(from 1985 Vegetarian Times magazine) Serves 4, Prep. time 20 min., cooking
time 30 min.

In a large sauce pan, saute the onion, celery & green pepper in One fourth cup
water until soft, about 10 minutes. Add bulgur, green chilies and
seasonings. Cook and stir a few minutes. Add the remaining water and the
soy sauce. Bring to a boil, reduce heat, cover and cook until liquid is
absorbed, about 20 minutes. Stir in coriander. Serve as a base for assorted
toppings, stuff into pita bread, or use to fill a chapati. Toppings might
be chopped tomatoes, chopped green onions, sprouts, shredded lettuce and
assorted salsas.

Nutrition Note (from Health Food magazine) Bulgurcracked wheat including
the brancontains 8 grams of fiber per cup.
Posted to fatfree digest by BHATPHOACC BHATPHOACC@aol.com on Apr 4, 1998