Bulgur Pilaf with Scallions and Azuki Beans

[Guest guest]

* Exported from MasterCook *

 

Bulgur Pilaf with Scallions and Azuki Beans

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups bulgur

2 tablespoons olive oil

2 dried red chili peppers

1 cup diced carrot

3/4 cup diced celery

1 tablespoon minced gingerroot

2 teaspoons minced garlic

1 1/2 teaspoons anise seeds -- crushed

1/4 teaspoon turmeric

Pinch mace

2 1/2 cups light vegetable stock

3 tablespoons tamari

1 tablespoon rice syrup

2 tablespoons dry sherry

4 dried shiitake mushrooms -- softened in hot water

1/2 cup minced scallions

1 cup cooked azuki beans

1/4 cup minced fresh mint

1 cucumber -- peeled, seeded, and diced

1 cup chopped tomato

3 tablespoons chopped roasted peanuts

 

Yield: 6 servings * Prep Time: 15 minutes * Cooking Time: 40 minutes

 

1. Rinse the bulgur with cold water until the water runs clear. Set it aside to

dry for 20 minutes.

 

2. Meanwhile, heat the oil over medium high flame until hot, but not smoking.

Add the chili peppers and cook briefly, tossing them constantly in the pan,

until they turn dark, about 1 minute. Remove the peppers from the pan and add

the carrot and celery. Quickly cook them, stirring often, until they begin to

soften, about 4 minutes. Reduce the heat slightly, add the ginger and garlic and

cook for 1 minute. Stir in the anise seeds, turmeric, and mace, then cook,

stirring constantly, until their aroma is released, about 1 more minute.

 

3. Return the peppers to the pan, then stir in the bulgur and stock. Stir well

and reduce to a simmer. Combine the tamari, rice syrup, and sherry and add them

to the bulgur. Drain the shiitake mushrooms and slice them into thin strips.

Stir them into the pilaf. Cook, stirring occasionally, until almost all liquid

is absorbed and the bulgur is tender, about 25 minutes.

 

4. Stir the azuki beans into the pilaf and continue to cook for 5 minutes. Add

the mint. Stir then taste and adjust the seasonings. Mound the pilaf onto

individual plates or one large serving plate. Surround the bulgur with cucumber

and tomato and sprinkle peanuts over the center of the pilaf. Serve at once.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 201 Calories; 5g Fat (22.5% calories from

fat); 6g Protein; 35g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 32mg

Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0