Cracked Wheat Vegetable Pilaf
|Bulgur wheat||1 Cup (16 tbs)|
|Vegetable stock||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Diced green bell pepper/Diced red bell pepper / carrot||1⁄4 Cup (4 tbs)|
|Green onions||3 , thinly sliced|
|Shredded cheddar cheese/Jack cheese||2 Cup (32 tbs)|
|Whole kernel corn||1 Cup (16 tbs), cut off cob, or frozen and thawed|
|Egg||1 , lightly beaten|
|Tomato sauce||1 Can (10 oz)|
|Dry basil||1 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
In a large bowl, combine bulgur and stock.
Stirring occasionally, let stand for about 1 hour or until liquid is absorbed.
Stir in parsley, bell pepper, onions, cheese, corn, and egg.
Add tomato sauce, basil, oregano, garlic salt, and pepper and stir gently.
Spoon into a shallow greased 1 1/2 quart casserole.
Cover and bake in a 350° oven until heated through (25 to 30 minutes).