Bulghur "meat"balls With Fresh Vegetable Sauc Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Bulghur wheat, cooked
1/2 cup: Bread crumbs, whole wheat
12 ounce: Tofu, soft
1/2 tsp: Salt,
1 tsp: Soy sauce,
1/4 cup: Onions, green, chopped
1/4 tsp: Coriander, ground
1/4 tsp: Thyme leaves, dried
1 3/4 cup: Apple juice, divided
1 cup: Vegetable stock,
1 cup: Carrots, sliced
1 cup: Bell pepper, green, cut in -1/4-inch strips
4 tsp: Cornstarch,
1/2 tsp: Ground pepper,
2 1/2 cup: Rice, hot, cooked
Directions:
Preheat oven to 350 degrees.
Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green
onions, coriander, and thyme. Shape mixture into 1 1/2-inch balls.
Bake on
a cookie sheet sprayed with vegetable spray for 10 minutes on each
side.
In a large skillet over medium-high heat, combine vegetable stock
and 1 1/3 c apple juice; bring to a boil. Reduce heat to low; add
carrots and cook 3 minutes. Add green pepper strips; cook 4 to 6
minutes longer, or until vegetables are tender-crisp. In small bowl.
combine cornstarch and 3 tablespoons apple juice; blend well. Add to
vegetable mixture; cook 2 to 3 minutes, or until thickened, stirring
often. Add ground pepper; mix well. To serve, spoon hot cooked rice
onto large platter; place bulghur "meat"balls on rice and pour hot
vegetable mixture over "meat"balls.
Recipe by Dianne Smith.
Source from luhu.jp
Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green
onions, coriander, and thyme. Shape mixture into 1 1/2-inch balls.
Bake on
a cookie sheet sprayed with vegetable spray for 10 minutes on each
side.
In a large skillet over medium-high heat, combine vegetable stock
and 1 1/3 c apple juice; bring to a boil. Reduce heat to low; add
carrots and cook 3 minutes. Add green pepper strips; cook 4 to 6
minutes longer, or until vegetables are tender-crisp. In small bowl.
combine cornstarch and 3 tablespoons apple juice; blend well. Add to
vegetable mixture; cook 2 to 3 minutes, or until thickened, stirring
often. Add ground pepper; mix well. To serve, spoon hot cooked rice
onto large platter; place bulghur "meat"balls on rice and pour hot
vegetable mixture over "meat"balls.
Recipe by Dianne Smith.
Source from luhu.jp