Return to Content

Kush

by
Kush
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 4 to 6 servings


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 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

Instructions:

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.
Updated Thursday, May 8th, 2003
CVR1_YK0516_210h

Special Spring Sale

Subscribe for 1 year, get the 2nd year FREE!

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111