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| Home -> [Casseroles, Entrees, Tofu, Vegetables, Vegetarian] -> [Bulgur, lentil & tofu casserole Recipe] |
Bulgur, lentil & tofu casserole
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Casseroles, Entrees, Tofu, Vegetables, Vegetarian |
Rating: |
0 |
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Ingredients:
| 3/4
| cup | Lentils | | 3
| cup | Stock | | 1
| tsp | Rosemary | | 1
| tsp | Tarragon | | 1
| each | Bay leaf | | 2
| tbsp | Sesame oil | | 1
| each | Carrot, thinly sliced | | 4
| each | Garlic cloves, pressed | | 1
| large | Onion, chopped | | 8
| oz | Tofu, pressed | | 3/4
| cup | Corn | | 3/4
| cup | Bulgur |
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Procedures:
| 1 | In a large pot, cook the lentils in the stock along with the spices for about 25 minutes. | | 2 | Remove the bay leaf. | | 3 | While the lentils are cooking, heat the oil in a skillet. | | 4 | Add the carrot, garlic, onion & tofu. | | 5 | Saute for 5 minutes. | | 6 | Add the corn & bulgur. | | 7 | Stir to mix well. | | 8 | Remove from the heat & add the lentils & cooking liquid. | | 9 | Pour into a greased casserole. | | 10 | Bake qt 350f for 20 minutes. | | 11 | Gary null, "the new vegetarian cookbook |
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