Kush
From The OFA Recipes for Every Season
Cornmeal, Rice, Grains Recipes
Yield: 4 to 6 servings
- 1 cup bulgur (preferably coarse)
- 2 teaspoons curry powder
- 2 cloves garlic
- 4 tablespoons tamari or other soy sauce
- water, to cover
- 4 tablespoons olive oil
- 1/2 cup grated carrots
- 1 green or red bell pepper, diced
- 1 cup finely chopped cauliflower
- 1 small red onion, diced
Put the bulgur into a medium bowl and add the curry powder, garlic, and tamari or soy sauce. Blend well, using a large spoon. Pat the bulgur down evenly. Add enough water (about 2 cups) to cover the top of the bulgur by about 1/4 inch. Stir and pat down again, so the bulgur will be evenly moist. Cover and let sit at room temperature for about 1 hour, or until bulgur has softened and absorbed all the liquid. Add the oil and stir well. Add the vegetables, stir, and serve at room temperature.
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