Bulgur Pilaf


bulgurPilaf

Ingredients

  • 1 cup bulgur
  • 2½ cups water
  • 1½ cups asparagus cut into 1 inch pieces
  • 2 medium carrots julliened
  • 1 red or yellow bell pepper cut into strips
  • 2½ – 3 cups button mushrooms chopped
  • 2 cloves garlic peeled and finely chopped
  • 2 – 3 tablespoons canola oil
  • 12 oz extra firm tofu drained and cubed
  • ½ teaspoon chopped fresh basil
  • 1 – 2 tablespoons feta cheese crumbled
  • salt and black pepper to taste

Method

Cooking Bulgur:

  •  wash the bulgur thoroughly
  • In covered saucepan bring water to boiling high
  • stir in bulgur and heat to boiling
  • reduce the flame to medium-low and cook for about 15 minutes or all the water is absorbed
  • turn off heat and leave the cooked bulgur in the saucepan covered

Cooking tofu:

  • drain all the water from tofu by squeezing them slightly between kitchen towels
  • set the oven to broil at 400°F
  • place the tofu on a baking tray and add cooking spray to the tofu pieces and mix them well
  • broil until tofu is golden brown (about 15 minutes)
  • set aside
  • ** To make the bulgur spicy, sprinkle a little bit chili powder and salt on tofu pieces, add olive oil and mix well.  Broil tofu until golden brown.  This gives a nice spicy flavor to tofu.

Cooking vegetables and making bulgur pilaf:

  • in a skillet add about 2 – 3 tablespoon oil and sauté asparagus and carrot for about 5 minutes on medium flame
  • add mushrooms and bell pepper and cook for another 4 – 5 minutes
  • now add the chopped garlic and cook for another 1 – 2 minutes
  • lower the flame and add the broiled tofu and cooked bulgur to cooked vegetables and mix well
  • add chopped basil leaves and crumbled feta cheese
  • add salt and pepper to taste

Yields: about 3 – 4 servings

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