Recipe by Ruth Gooch
"A simple vegetable stir-fry served over fluffy bulgur wheat. Toasted cumin adds subtle tones to this quick, simple meal. Basil and tart kumquats bring the flavors to a bright, exciting finish!"
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dry bulgur wheat
1/2 (16 ounce) package
firm tofu, drained and cubed
green bell pepper, chopped
kumquats, thinly sliced
fresh basil leaves
salt to taste
cayenne pepper to taste
Hey, this was a great quick dinner, and a nice change from rice. Thanks, Ruth - the kumquat and basil blend is a real winner!
The flavor was a lacking something. Probably won't make this again.
Couldn't find kumquats at this time of year, so substituted strips of orange zest. Never having eaten a kumquat, I can't say how the zest compares, but it was good. It was a nice, quick weekday meal that everybody liked.
Next time I will either use less bulgur or more veggies but the taste was great!
awful.sorry but i was reall y dissapointed with the result
I used broccoli and mushrooms and didn't have tofu. This was easy, fast and I love the balance between the lemon juice, cumin and cayenne. Loved it!
None of us liked this dish. It only gets one star cause it's healthy eating.
This turned out very nice inspite of the fact that I did not have kumquats, onions and fresh basil:). Substituted lime pickle(without oil, speciality of North India) for kumquats and used dried basil. Thank you for a very interesting recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Bulgur Veggie Stir Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 188
** Calories from Fat: 60
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