South of the Border Bulgur
Prep Time: 10 minutes

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