27 October 2008

Meatless Monday: Bulgur and Veggies

Bulgur, cracked wheat, is a very versatile grain. It is sold in most health food stores and many typical grocers. Bob's Red Mill makes a great variety. It's good and has a more complex flavor than rice. In addition to meals like this, I often add it to soup to make the soup more filling.

Bulgur w/ Veggies

1 c. bulgur

2 T. olive oil

2 c. mixed fresh or frozen veggies (The frozen work just fine when fresh are out of season!)

1 ¾ c .water

2 T. tamari (this is simply soy sauce; you can use the regular kind if you prefer)

2 tsp. basil

Sauté the bulgur in the olive oil until it is golden brown. Add the mixed veggies. If using frozen, don't worry about thawing first, you'll get better texture if you don't. Cook gently for a couple of minutes. Add water or broth, tamari (soysauce), and your basil. Bring to a boil. Cover pot and reduce to a simmer cooking until all liquid is absorbed and veggies are tender. Salt and pepper to taste. Goes great with fresh bread! Mmmmm!


kitcat2006 said...

That sounds yummy! I will have to try it when I get home. Thanks!

Joey said...

If you liked the Bulgur and Veggie's recipe, you should check out the Lucky Black Eyed Peas and Collard Greens Casserole, another hearty and family friendly dish. It can be found in the Meatless Mondays recipe archives, http://www.meatlessmonday.com/site/PageServer?pagename=browsedinner.

Cutting meat from your diet once a week is a great way to save money and is great for you. I work for an non-profit public health campaign called Meatless Mondays, which strives to encourage all Americans to cut out meat one day a week (just on Monday) in order to reduce public rates of heart disease, diabetes, stroke, and cancer. The added bonus is that fruits, veggies and starches are also a lot easier on your wallet also. The Meatless Monday website, http://www.meatlessmonday.com, is a great resource for recipes that are cheap, delicious, and good for you. This week's theme is pumpkin. There's a great Moroccan Pumpkin Stew, featured right now, that you might like too. In this economy, who can afford to be a full time carnivore anyway?