Bulgur florentine
Yield: 4 Servings
Ingredients:
- 4 sm Italian eggplant -- halved : lengthwise
- 2 heads roasted garlic
- 1 1/2 TB olive oil
- 1 md onion -- chopped
- 1 TB minced fresh ginger
- 1 green bell pepper -- diced
- 1 red bell pepper -- diced
- 3 TB slivered almonds
- 3 TB currants
- 1 1/2 c bulgur -- rinsed and : drained
- 2 1/2 c vegetable broth
- 4 c chapped fresh spinach
- 1 TB fresh lemon juice
- 1/4 c chopped parsley
- 1 TB dried mint
Instructions:
: ground black pepper Preheat oven to 375F. Bake eggplants cut side down on lightly sprayed baking sheet until soft (20 to 30 min.). Cool; scrape out pulp and chop finely. Squeeze garlic pulp out of roasted cloves; set aside. Heat oil in a large non-stick frying pan. Cook onion ginger peppers almonds and currants over medium heat or until browned (5 min.). Stir in bulgur; cook for 1 min. Add broth; bring to a boil. Reduce heat cover and simmer until bulgur is tender and the broth is absorbed (20 minutes). Remove pan from heat; let stand 3 minutes. Fluff bulgur with a fork. Fold in eggplant garlic spinach lemon juice parsley mint and pepper; transfer to a 2-quart baking dish. Bake at 400°F. for 10 to 15 minutes. [337 caks/9.2 g fat] NOTES : This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vegetable Casseroles [PATh 15 Oc 96]
Recipe By : Steven Raichlen for Prevention (Oct/96)
From: Path
~0700 (
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: BULGUR MEATBALLS (KEFTEDE)
Categories: Bulgur, Lebanon, Meats
Yield: 4 Servings
3/4 c Bulgur
1/2 c Chickpeas -- cooked 4 oz
1 lb Ground lamb -- lean, see
Note
1/2 c Bread crumbs
(finely crumbled pita
Bread)
1 lg Egg -- slightly beaten
1/4 c Fresh lemon juice
1 Clove garlic -- crushed
1 1/2 ts Ground coriander
1 ts Ground cumin
1/2 ts Salt
1/4 ts White pepper
1/4 c Chopped parsley -- or mint
Or mix
3 tb Virgin olive oil -- or less
1 Sprig fresh mint -- for
Garnish
Salad leaves -- for garnish
1/3 c Plain lowfat yogurt --
Optional
VARIATIONS Use less meat. Substitute ground turkey 1 medium egg for
the large
PREPARATION (30 minutes) - Place the bulgur in a small bowl, add
enough cold water to cover and let soak for 10 minutes. Drain through
a sieve lined with a piece of cheesecloth. Wrap the cheesecloth
around the bulgur and squeeze out the excess water. - OR USE INSTANT
~ Place the chickpeas in a blender or a food processor fitted with a
metal blade and blend until finely chopped. (Or coarse chop)
COOKING (30 minutes chilling and 30 minutes cooking) ~ Place the
bulgur, chickpeas, lamb, bread crumbs, egg, lemon juice, garlic,
coriander, cumin, salt, pepper and mint in a large mixing bowl and
combine well. - With cold, wet hands, roll the mixture into 30
balls,about 1-1/2 in (3 cm) in diameter. Place on a large plate,
cover and refrigerate for at least 20 minutes. Re-roll the chilled
meatballs, if necessary, to refine the shape. - Heat half the oil in
a large, non-stick skillet over medium heat. Reduce the heat to low,
add half the meatballs and cook, moving and turning over frequently,
until browned on all sides and cooked in the center, about 6 to 8
minutes. Test one for pink-center. Transfer to paper toweling when
done. Cover with foil to keep warm. - Heat the remaining oil in the
skillet and cook the remaining meatballs. - Place meatballs on a warm
serving platter. Serve hot, garnished with mint and salad leaves or
dandilion greens. Serve with yogurt in a bowl. Recipe By
: World's Finest: Pasta and Grains (1996)
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Title: BULGUR PATTIES
Categories: Main dish
Yield: 1 Recipe
1 c Boiling water
1/2 c AM Bulgur Wheat
1/2 c Chopped onion
2 tb AM Unrefined Vegetable Oil
1 ts Chicken broth
Seasoning powder
1/8 ts Garlic powder
1/2 ts Non-alum baking powder
3/4 c AM Garbanzo Flour
- mixed with...
1/2 c Cold water
Add bulghur and onion to boiling water. Stir, cover, and simmer till
water is absorbed (5 to 10 minutes). Add remaining ingredients. Shape
into patties on hot, oiled griddle. Brown on both sides.
Source: Arrowhead Mills toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills Inc. Electronic format courtesy of: Karen Mintzias
