Bulgur wheat dish with a nut-like flavor and a chewy texture
½ C celery, chopped
1 med onion, chopped
½ C fresh mushrooms, sliced
1 C cracked bulgur wheat, uncooked (ala)
¼ t dill weed
¼ t oregano
½ t salt
¼ t pepper
2 C veggie bouillon or stock
1 T parsley, chopped
2 T pimiento, chopped
In large skillet put ½ C bouillon and add vegetables and ala (bulgar wheat). Stir constantly until vegetables are tender and ala is starts to brown. Add seasonings and rest of bouillon, cover and bring to boil. Reduce heat and simmer 15 minutes. Stir in parsley and pimiento just before serving.
Variations: add chopped green pepper, chopped chestnuts, grated carrots or any other favorite vegetable.
4 servings, each 142 calories: 4% from fat (0.89 g), 82% from carbohydrates (33.42 g), 14% from protein (6.22 g). Sodium 367 mg, Fiber 9.9 g.
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©2003 Dr. Neal Pinckney Healing Heart Foundation