Recipe By : Dianne Smith
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Bulghur wheat -- cooked
1/2 c Whole wheat bread crumbs
12 oz Soft tofu
1/2 ts Salt
1 ts Soy sauce
1/4 c Green onions -- chopped
1/4 ts Ground coriander
1/4 ts Thyme leaves -- dried
1 3/4 c Apple juice -- divided
1 c Vegetable stock
1 c Carrots -- sliced
1 c Green bell pepper -- cut in
-1/4" strips
4 ts Corn starch
1/2 ts Ground pepper
2 1/2 c Hot cooked rice
Preheat oven to 350 degrees F.
Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce,
green onions, coriander, and thyme. Shape mixture into 1-1/2"
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 corn starch and 3 tb 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.
