Yield:
8 servingsIngredients:
2 | tb | oil, vegetable vegetable oil; |
1 | c | carrots, carrot; thinly sliced |
1/2 | c | onions onion; Coarsely chopped |
1 | cl | garlic, Raw garlic; finely chopped |
1 1/4 | c | Bulgur; |
3 | c | Hot chicken broth chicken broth |
or beef broth | ||
19 | oz | Can; tomatoes |
2 | ts | paprika; |
1 | ts | Tarragon; |
1 | ts | salt; |
1 | pn | Freshly ground pepper; |
1 | c | celery, celery; coarsely chopped |
1 | c | green pepper; coarsely chop |
1 | c | Garbanzo beans (chickpeas chickpeas); cooked & drained |
1/2 | c | Soy nuts; coarsely chopped |
Preparation for Low Fat and Healthy Spanish bulgur Recipe:
Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine toprovide complete protein which tastes as good or even better than
Spanish rice.
Heat oil in a frypan. Add carrot, onion and garlic. Stir-cook over
medium heat 5 min. Add bulgur. Continue to stir-cook about 3 min
until bulgur is coated with pan juices.
Add broth, tomatoes, paprika, tarragon, salt and pepper. Heat to a
boil; reduce heat, cover and simmer 30 min. Stir in celery, green
pepper, chick peas and soy nuts; cover and simmer 15 min longer until
bulgur is tender and juices are absorbed.
Turn off heat, let stand, covered, 10 min. Fluff with a fork. Makes
8 cups.
Search:
We hope you have found this low fat recipe useful for low fat Spanish bulgur recipe. We have over 400 low fat recipes, so why not find other low fat foods.