Bulghur MeatBalls With Fresh Vegetable Sauc

Ingredients

1 cup bulghur wheat, cooked 1/2 cup bread crumbs, whole wheat 12 oz tofu, soft 1/2 tsp salt 1 tsp soy sauce 1/4 cup onions, green, chopped 1/4 tsp coriander, ground 1/4 tsp thyme leaves, dried 1 3/4 cup apple juice, divided 1 cup vegetable stock 1 cup carrots, sliced 1 cup bell pepper, green, cut in -1/4-inch strips 4 tsp cornstarch 1/2 tsp ground pepper 2 1/2 cup rice, hot, cooked	Advertisements

Preparation
 
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.

 

 
Servings: 5

 

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