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Bulgur~ Lentil & Tofu Casserolemain dish, vegetarian, casseroles, stews 3/4 cup lentils 3 cup stock 1 teaspoon rosemary 1 teaspoon tarragon 1 each bay leaf 2 tablespoon 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 In a large pot, cook the lentils in the stock along with the spices for about 25 minutes. Remove the bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion & tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils & cooking liquid. Pour into a greased casserole. Bake qt 350F for 20 minutes.
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