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Garden-Vegetable Bulgur Stew
1 lg Onion, chopped
2 ea Fresh medium tomatoes
2 md Carrots
4 oz Green beans
2 md Green onions
1 sm Zucchini
1 ea Tb vegetable oil
3/4 c Canned garbanzo beans, drained
1 1/2 c Tomato juice
1 c Water
1/3 c Bulgur wheat
1 ea Tb dried mint leaves, crushed
1 t Dried summer savory leaves, crushed
1/2 t Salt
Ds ground black pepper
Sour cream for garnish
Fresh mint for garnish
Dip tomatoes in boiling water for 30 to 45 seconds. Rinse in cold water and peel tomatoes. Chop tomatoes. Peel and thinly slice carrots. Wash green beans and discard tips; cut into 1" pieces. Chop green onions. Slice zucchini. Heat oil in Dutch oven over medium heat. Cook and stir onion until tender. Stir in tomatoes, carrots, green beans, green onions, garbanzo beans, tomatoe juice, water, bulgar, mint, savory, salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, about 20 minutes or until beans and carrots are slightly tender. Add zucchini to vegetable mixture. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, about 4 minutes or until zucchini is slightly tender. Serve in bowls and garnish with dollops of sour cream, if desired.
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