Better Homes & Gardens 365 Vegetarian Meals (Better Homes & Gardens Cooking) by Better Homes & Gardens

Better Homes & Gardens 365 Vegetarian Meals (Better Homes & Gardens Cooking) by Better Homes & Gardens

Author:Better Homes & Gardens [Homes, Better & Gardens]
Language: eng
Format: epub, mobi
Publisher: John Wiley and Sons
Published: 2012-02-02T22:00:00+00:00


PER SERVING: 243 cal., 17 g total fat (2 g sat. fat), 0 mg chol., 33 mg sodium, 14 g carb., 2 g fiber, 13 g pro.

tip

A little goes a long way. Toss a salad with dressing instead of pouring it on top to distribute the dressing better.

Navy Bean Tabbouleh

PREP: 25 minutes STAND: 40 minutes CHILL: 4 to 24 hours MAKES 4 servings

11⁄2 cups water

3⁄4 cup bulgur

1 15- to 16-ounce can navy beans, rinsed and drained

3⁄4 cup chopped red or yellow sweet pepper (1 medium)

3⁄4 cup seeded and chopped cucumber

1⁄4 cup thinly sliced green onions (2)

1⁄4 cup snipped fresh basil

1 tablespoon snipped fresh oregano

3 tablespoons olive oil

1 teaspoon finely shredded lemon peel

3 tablespoons lemon juice

2 tablespoons water

1⁄4 teaspoon salt

1⁄4 cup pine nuts, toasted

1 In a medium saucepan bring the water to boiling; stir in bulgur. Remove from heat. Cover and let stand about 40 minutes or until tender. Drain in colander and rinse with cold water. Transfer bulgur to a large bowl.

2 Add drained beans, sweet pepper, cucumber, green onions, basil, and oregano; stir to combine.

3 For dressing, in a screw-top jar combine olive oil, lemon peel, lemon juice, the water, and the salt. Cover and shake well. Drizzle dressing over bulgur mixture; toss to coat.

4 Cover and chill for 4 to 24 hours. Just before serving stir in pine nuts.



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