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South of the Border Bulgur
Prep Time: 10 minutes

browse: home > cooking > shop by recipes > mexican

 
Onion Flakes
Onion Flakes
1 lb, (Frontier) 

$6.35

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Toasted Onion Flakes
Toasted Onion Flakes
1 lb, (Frontier) 

$8.28

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Simply Organic Garlic Flakes
Simply Organic Garlic Flakes
19.40 oz, (Frontier) 

$13.35

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Garlic Flakes Organic
Garlic Flakes Organic
1 lb, (Frontier) 

$13.11

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Simply Organic Chili Powder
Simply Organic Chili Powder
0.60 oz, (Frontier) 

$2.11

QTY  


   
Cayenne 30,000 HU Chili Pepper Organic
Cayenne 30,000 HU Chili Pepper Organic
1 lb, (Frontier) 

$12.35

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Cumin Seed Ground Organic
Cumin Seed Ground Organic
1.6 oz, (Frontier) 

$5.91

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Cayenne Powder 35,000 HU Chili Pepper
Cayenne Powder 35,000 HU Chili Pepper
1 lb, (Frontier) 

$8.28

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Ingredients

1 1/2 cups stock
1 1/2 cups uncooked bulgur
1/2 cup onion flakes
1 cup thinly sliced celery
1 tablespoon garlic flakes
2 tablespoons butter
1/2 cup stock
1-2 tablespoons chili powder
1 tablespoon ground cumin
1  dash of cayenne pepper
1/4 cup minced parsley
1 cup shredded cheddar cheese or 1 cup shredded Monterey Jack cheese
2 cups yogurt (optional)
1 cup alfalfa sprouts (optional)
1 cup chopped, roasted peanuts
1  pepper, diced
2  tomatoes, chopped
1/2 cup sliced scallions

Directions

Bring the 1 1/2 cups stock to a boil in a small saucepan. Stir in the bulgur, cover, remove from the heat, and let the mixture stand for 20 minutes.

In a large frying pan combine the onions, celery, garlic, butter and 1/2 cup stock. Cover and cook over low heat about 20 minutes. Stir in the chili powder, cumin, cayenne and parsley. Fluff the bulgur with two forks, and stir it into the onion mixtures.

Chef Suggestions

Place cheese, yogurt, sprouts, peanuts, pepper, tomatoes, and scallions into separate bowls and serve as topping for the bulgur.

Ease of preparation: Moderate

Preparation time: 10 min set aside for 20 min

Cook time: 20

Servings: 4


 
 
     
 
 
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