RCI-RC.006.0119.001
Spanish Bulgur
Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to provide complete protein which tastes as good or even better than Spanish rice. Makes 8 cups.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- carrot1 cupthinly sliced
- onion½ cupcoarsely chopped
- garlic1 clovefinely chopped
- 1¼ cup
- 3 cup
- can19 oztomatoes
- 2 tsp
- 1 tsp
- 1 tsp
- 1 pinch
- celery1 cupcoarsely chopped
- green pepper1 cupcoarsely chop
- garbanzo beans1 cupcooked and drained
- soy nuts½ cupcoarsely chopped
Method
1
Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Add the thinly sliced carrot, coarsely chopped onion, and finely chopped garlic; sauté until the onion becomes translucent, about 3-4 minutes.
2
Stir in the bulgur and toast it in the oil for 1-2 minutes, stirring constantly to coat the grains evenly.
2 minutes
3
Pour in the hot chicken or beef broth and add the canned tomatoes with their liquid. Stir to combine.
4
Add the paprika, tarragon, salt, and a pinch of freshly ground pepper. Stir well to distribute the seasonings throughout.
5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 8-10 minutes.
10 minutes
6
Stir in the coarsely chopped celery, green pepper, and drained garbanzo beans. Continue simmering, covered, for another 5-7 minutes until the bulgur is tender and has absorbed most of the liquid.
7 minutes
7
Remove from heat and stir in the coarsely chopped soy nuts. Let the dish rest for 2 minutes before serving.