|
|
| Yield:
6 Servings |
| 275
calories |
5.6
grams fat |
14
grams fiber |
| HSC
Cafeterias, WVUH |
Featured
on menu 5/6/02 |
| Amount: |
Ingredients
for 6 |
| 2
½ cups |
Kidney
beans (use
bean liquid in sauce) |
| 1
cup |
Bulgur
wheat |
| 2
Tbsp. |
Olive
oil |
| 2
cups |
Chopped
onion |
| 2
cloves |
Garlic,
chopped |
| 1
cup |
Chopped
green pepper |
| ¼
cup |
Diced
carrots |
| ¼
cup |
Diced
celery |
| 14
oz. can |
Diced
tomatoes |
| 6
oz. can |
Tomato
paste, diluted
with 3 cans of water |
| 1
cup |
Tomato
juice |
| 2
tsp. |
Basil |
| 2
tsp. |
Chili
powder |
| 1
tsp. |
Cumin |
| ¼
tsp. |
Cinnamon |
| Place
bulgur wheat in bowl. Heat
tomato juice to boiling and add to the bulgur wheat.
Stir and let stand approximately 15 minutes. |
| Sautee
onions, carrots, peppers and seasonings in olive oil. |
| Heat
tomatoes, tomato paste, water, sautéed vegetables and seasonings for 15
minutes. |
| Add
kidney beans to simmering pot. |
| Just
15 minutes before serving, add bulgur/ tomato juice mixture. |
