Post by April B. on Feb 3, 2003 11:13:55 GMT -6
Bulgur Veggie Stir Fry
A simple vegetable stir-fry served over fluffy bulgur
wheat. Toasted cumin adds subtle tones to this quick, simple
meal. Basil and tart kumquats bring the flavors to a bright,
exciting finish!
4 servings.
1 cup dry bulgur wheat
2 cups water
1/4 teaspoon cumin seeds
1 teaspoon vegetable oil
3 cloves garlic, minced
1/2 onion, chopped
1/2 (16 ounce) package firm
tofu, drained and cubed
1 cup chopped broccoli
1/2 green bell pepper, chopped
4 kumquats, thinly sliced
1/4 cup fresh basil leaves
1/2 lemon, juiced
salt to taste
cayenne pepper to taste
Directions
1 Place bulgur wheat and water in a medium saucepan, and
bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Remove from heat, and fluff with a fork.
2 Place cumin seeds in a medium skillet over medium heat,
and cook 1 to 2 minutes, until lightly toasted. Place oil
in the skillet, and saute garlic and onions until tender.
Stir in the tofu, and cook until lightly browned.
3 Mix the broccoli and green bell pepper into the
skillet, and cook until tender. Stir in the kumquat slices and
basil leaves. Sprinkle with lemon juice, and season with
salt and cayenne pepper. Serve over the cooked bulgur wheat.
A simple vegetable stir-fry served over fluffy bulgur
wheat. Toasted cumin adds subtle tones to this quick, simple
meal. Basil and tart kumquats bring the flavors to a bright,
exciting finish!
4 servings.
1 cup dry bulgur wheat
2 cups water
1/4 teaspoon cumin seeds
1 teaspoon vegetable oil
3 cloves garlic, minced
1/2 onion, chopped
1/2 (16 ounce) package firm
tofu, drained and cubed
1 cup chopped broccoli
1/2 green bell pepper, chopped
4 kumquats, thinly sliced
1/4 cup fresh basil leaves
1/2 lemon, juiced
salt to taste
cayenne pepper to taste
Directions
1 Place bulgur wheat and water in a medium saucepan, and
bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Remove from heat, and fluff with a fork.
2 Place cumin seeds in a medium skillet over medium heat,
and cook 1 to 2 minutes, until lightly toasted. Place oil
in the skillet, and saute garlic and onions until tender.
Stir in the tofu, and cook until lightly browned.
3 Mix the broccoli and green bell pepper into the
skillet, and cook until tender. Stir in the kumquat slices and
basil leaves. Sprinkle with lemon juice, and season with
salt and cayenne pepper. Serve over the cooked bulgur wheat.