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Prep Time: 3 Minutes Cook Time: 0 Minutes |
Ready In: 3 Minutes Servings: 4 |
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From The Vegetarian Passport Cookbook by Linda Woolven Ingredients:
1 cup bulgur |
1 -2 tablespoon butter |
2 medium onions, chopped |
2 cups sliced mushrooms |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1/2 teaspoon pepper |
1 1/4 teaspoons paprika |
5 1/2 ounces tomato paste |
4 tablespoons soy sauce |
4 tablespoons water |
14 ounces white beans, cooked |
Directions:
1. Place bulgur in a bowl and cover with about 3 cups (750 ml) of boiling water. Cover and let stand for about 20 minutes. Drain and fluff. Meanwhile, saute the onion in the butter on low heat, until tender, and saute the mushrooms. Add the remaining ingredients, including the bulgur, and heat, stirring for about 5 minutes. Serve hot.
2. *Note - you can substitute 14oz can baked beans for the white beans.
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