Spanish Bulgur

2 tb Vegetable oil

1 c Thinly sliced carrot

1/2 c Coarsely chopped onion

1 Clove garlic, finely chopped

1 1/4 c Bulgur

3 c Hot chicken or beef broth

19 oz Can tomatoes

2 ts Paprika

1 ts Tarragon

1 ts Salt

1 pn Freshly ground pepper

1 c Coarsely chopped celery

1 c Coarsely chop. green pepper

1 c Cooked garbanzo beans, drain

1/2 c Coarsely chopped soy nuts

Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to provide complete protein which tastes as good or even better than Spanish rice. Heat oil in a frypan. Add carrot, onion and garlic. Stir-cook over medium heat 5 min. Add bulgur. Continue to stir-cook about 3 min until bulgur is coated with pan juices. Add broth, tomatoes, paprika, tarragon, salt and pepper. Heat to a boil; reduce heat, cover and simmer 30 min. Stir in celery, green pepper, chick peas and soy nuts; cover and simmer 15 min longer until bulgur is tender and juices are absorbed. Turn off heat, let stand, covered, 10 min. Fluff with a fork. Makes 8 cups. 1 cup serving - 201 calories, 1 protein choice, 2 starchy choices 32 grams

carbohydrate, 7 grams protein, 5 grams fat. Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Nov 93