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BULGHUR "MEAT"BALLS WITH FRESH VEGETABLE SAUC
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
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1 c Bulghur wheat -- cooked
1/2 c Bread crumbs, whole wheat
12 oz Tofu, soft
1/2 ts Salt
1 t Soy sauce
1/4 c Onions, green -- chopped
1/4 ts Coriander, ground
1/4 ts Thyme leaves -- dried
1 3/4 c Apple juice, divided
1 c Vegetable stock
1 c Carrots -- sliced
1 c Bell pepper, green -- cut in
--1/4-inch strips
4 ts Cornstarch
1/2 ts Ground pepper
2 1/2 c Rice -- hot, cooked
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.
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