Free Recipe Bulgur Florentine
Recipe Type: Free Casserole Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Bulgur Florentine Recipe
4 sm Italian eggplant; halved
-lengthwise
2 Heads roasted garlic
1-1/2 tb Olive oil
1 md Onion; chopped
1 tb Minced fresh ginger
1 Green bell pepper; diced
1 Red bell pepper; diced
3 tb Slivered almonds
3 tb Currants
1-1/2 c Bulgur; rinsed and drained
2-1/2 Cups. vegetable broth
4 c Chopped fresh spinach
1 tb Fresh lemon juice
1/4 c Chopped parsley
1 tb Dried mint
Ground black pepper
Bulgur Florentine Preparation
Preheat oven to 375F. Bake eggplants, cut side down, on lightly sprayed baking sheet until soft (20 to 30 min.). Cool; scrape out pulp and chop finely. Squeeze garlic pulp out of roasted cloves; set aside. Heat oil in a large non-stick frying pan. Cook onion, ginger, peppers, almonds and currants over medium heat or until browned (5 min.). Stir in bulgur; cook for 1 min. Add broth; bring to a boil. Reduce heat, cover and simmer until bulgur is tender and the broth is absorbed (20 minutes). Remove pan from heat; let stand 3 minutes. Fluff bulgur with a fork. Fold in eggplant, garlic, spinach, lemon juice, parsley, mint and pepper; transfer to a 2-quart baking dish. Bake at 40øF for 10 to 15 minutes. [337 caks/9.2 g fat] NOTES : This recipe was archived at Mc-Recipe. Part of a COLLECTION (5) Grain and Vegetable Casseroles, [PATh 15 Oc 96] Recipe By : Steven Raichlen for Prevention (Oct/96) Posted to Digest eat-lf.v096.n190 Date: Thu, 17 Oct 1996 00:05:31 -0700 (PDT) From: Tina D. Bell <tdbell@altair.csustan.edu>
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