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Bulgur Wheat Peppers And Bean Curd

Natural.Foodie's picture
Ingredients
  Bulgur wheat 1 Cup (16 tbs) (Coarse / Medium)
  Unsalted butter 4 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Cumin 1 Teaspoon
  Red bell peppers 2 , seeded and cut into julienne strips
  Cider vinegar 3 Tablespoon
  Spinach 10 Ounce, stemmed and coarsely chopped
  Firm tofu 12 Ounce, cut into cubes (4 Small Cakes, Chinese)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
Directions

1. Place the bulgur in a small bowl and rinse several times to remove any impurities. Add cold water to cover by 1 1/2 inches and let soak for 45 minutes, or until tender. Drain in a fine sieve, pressing to remove as much moisture as possible.
2. In a large skillet, melt the butter over moderately low heat. Add the garlic and saute for 30 seconds, until fragrant but not browned. Stir in the cumin and add the peppers, cover and cook for
5 minutes.
3. Add the vinegar and bulgur and cook uncovered for 5 minutes, stirring frequently to prevent scorching. Add the spinach and tofu, cover and simmer for about 5 minutes longer, or until the spinach wilts. Season with the salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Wheat
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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