|
 |
 |
 |
 |
|
|
|
Bulghur "meat"balls With Fresh Vegetable Saucmain dish, vegetarian 1 cup bulghur wheat; cooked 1/2 cup bread crumbs, whole wheat 12 oz tofu, soft 1/2 teaspoon salt 1 teaspoon soy sauce 1/4 cup onions, green; chopped 1/4 teaspoon coriander, ground 1/4 teaspoon thyme leaves; dried 1 3/4 cup apple juice, divided 1 cup vegetable stock 1 cup carrots; sliced 1 cup bell pepper, green; cut in -1/4-inch strips 4 teaspoon cornstarch 1/2 teaspoon ground pepper 2 1/2 cup rice; hot, cooked Preheat oven to 350 degrees. Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green onions, coriander, and thyme. Shape mixture into 1 1/2-inch balls. Bake on a cookie sheet sprayed with vegetable spray for 10 minutes on each side. In a large skillet over medium-high heat, combine vegetable stock and 1 1/3 c apple juice; bring to a boil. Reduce heat to low; add carrots and cook 3 minutes. Add green pepper strips; cook 4 to 6 minutes longer, or until vegetables are tender-crisp. In small bowl. combine cornstarch and 3 tablespoons apple juice; blend well. Add to vegetable mixture; cook 2 to 3 minutes, or until thickened, stirring often. Add ground pepper; mix well. To serve, spoon hot cooked rice onto large platter; place bulghur "meat"balls on rice and pour hot vegetable mixture over "meat"balls. Recipe by Dianne Smith.
|
|
 
 |
|
|
|
