Recipe - Zucchini-Apple Bulgur

Three fourths cup Water
2/3 cup Apple juice
Three fourths cup Bulgur
1 cup Apple; chopped
1 cup Zucchini; chopped
One half teaspoon Salt
One half teaspoon Cinnamon

Heat water and apple juice to boiling, add bulgur, and return to boil.
Reduce heat and simmer 20 minutes, until liquid is absorbed. While bulgur
is cooking, saute the apple and zucchini (peeled or not, as you prefer)
according to your method of choice, such as using a bit of apple juice or
water, until softened. Stir in the salt and cinnamon, then add the cooked
bulgur.

Recipe by: Net

Posted to JEWISHFOOD digest V97 #226 by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on Aug 05, 97