Spanish Bulgur

Directions

Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to provide 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 mins.

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 mins.

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.