What do I do with bulgur
2-1/2 cups cooked Buckwheat Kernels (Roasted-Kasha)
1/2 cup Bulgur
1 (14 oz.) Can Peeled Tomatoes (I'd use the diced kind, easier to eat)
2 Tb Vegetable Oil
1 small Onion, peeled & minced
1 stalk Celery, finely chopped
1 small Green Bell Pepper, seeded and chopped
1 Tb Parsley Flakes
1 Tb Cilantro
1 Tb Fresh Lemon Juice
1/2 tsp Ground Cumin
1/2 tsp Sea Salt
1/4 tsp Pepper
2 cloves Garlic, peeled & minced
1 medium Carrot, peeled & finely chopped
1 tsp Chili Powder
2-3 drops Tabasco Sauce or any other hot sauce
1/2 cup Shredded Monterey Jack or Cheddar Cheese (vegan kind)
Drain liquid from the canned tomatoes into a small saucepan, reserving the tomatoes. Bring tomato liquid to a boil. Remove from heat and add bulgur; cover and let rest for 15 minutes.
Puree the tomatoes. Set aside.
Heat the oil in a skillet. Add the garlic and onions, stirring for about 3 minutes over medium heat. Add the remaining ingredients, except for bulgur and cheese; cook for 15 minutes.
Stir the soaked bulgur mixture into the vegetable mixture. Sprinkle the cheese over the top and serve.
And Flax seeds?
Bulgur & Flax Pilaf
2 Tbsp Butter
1 cup Bulgur
1/4 cup Flaxseed
1/3 cup Onion, minced
1 small Tomato, diced (or canned, diced for more lycopene)
2 cups vegetable Broth
1/2 tsp Salt
1/4 tsp Italian Herb Blend (insert any herbs you feel would go well: oregano, basil, garlic, parsley)
In a medium saucepan, melt butter over medium heat. Add bulgur, flaxseed and onions. Stir until bulgur is golden brown, about 3 minutes. Stir in tomato, broth, salt and Italian seasonings. Cover, bring to a boil, then lower heat and simmer approximately 15 minutes or until all the broth is absorbed. Fluff Pilaf with fork. Let stand 10 minutes before serving.
x-posted to vegetarian