1/4 c sliced almonds
1 ts bottled minced garlic (I didn't have fresh garlic in the house)
2 ts curry powder
1/4 ts cayenne pepper
1 ts cumin
2 cups mixed vegetables, cleaned and cut into bite size bits
1/3 c dark or golden raisins (I use golden)
1/2 ts salt (depending on stock)
2 c vegetable stock
1 c bulgur
Instructions:
Heat oven or toaster oven to 350 degrees. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown.
Bring vegetable stock to a boil.
Add bulgur, curry powder, cayenne pepper, cumin and garlic.
Cover and let boil for 5-6 minutes.
Add raisins and vegetables.
Cover again and continue cooking until vegetables and Bulgur is done (5-6 minutes. If you use small bite sized vegetables, add the vegetables later in the process. The bulgur takes about 12 minutes to boil. If you cut your vegetables into smaller size, add them 3-4 minutes before the bulgur is done).
When the bulgur is done, all liquids should be absorbed.
Fluff with a fork. Add salt to taste. Sprinkle with almonds and serve.
PS: SO prefer to eat meat or fish for dinner, so when I make this, I usually add some grilled chicken that is cut into cubes to his bulgur salad.
White fish like cod or Talapia would work too.
1 ts bottled minced garlic (I didn't have fresh garlic in the house)
2 ts curry powder
1/4 ts cayenne pepper
1 ts cumin
2 cups mixed vegetables, cleaned and cut into bite size bits
1/3 c dark or golden raisins (I use golden)
1/2 ts salt (depending on stock)
2 c vegetable stock
1 c bulgur
Instructions:
Heat oven or toaster oven to 350 degrees. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown.
Bring vegetable stock to a boil.
Add bulgur, curry powder, cayenne pepper, cumin and garlic.
Cover and let boil for 5-6 minutes.
Add raisins and vegetables.
Cover again and continue cooking until vegetables and Bulgur is done (5-6 minutes. If you use small bite sized vegetables, add the vegetables later in the process. The bulgur takes about 12 minutes to boil. If you cut your vegetables into smaller size, add them 3-4 minutes before the bulgur is done).
When the bulgur is done, all liquids should be absorbed.
Fluff with a fork. Add salt to taste. Sprinkle with almonds and serve.
PS: SO prefer to eat meat or fish for dinner, so when I make this, I usually add some grilled chicken that is cut into cubes to his bulgur salad.
White fish like cod or Talapia would work too.