South of the Border Bulgur
1 1/2 cups stock
1 1/2 cups uncooked bulgur
1/2 cup
onion flakes 1 cup thinly sliced celery
1 tablespoon
garlic flakes 2 tablespoons butter
1/2 cup stock
1 to 2 tablespoons
chili powder 1 tablespoon
ground cumin 1 dash of
cayenne pepper 1/4 cup minced parsley
1 cup shredded cheddar cheese or 1 cup shredded Monterey Jack cheese
2 cups
yogurt (optional)
1 cup alfalfa sprouts (optional)
1 cup chopped, roasted peanuts
1 pepper, diced
2 tomatoes, chopped
1/2 cup sliced scallions
Bring the 1 1/2 cups stock to a boil in a small saucepan. Stir in the bulgur, cover, remove from the heat, and let the mixture stand for 20 minutes.
In a large frying pan combine the onions, celery, garlic, butter and 1/2 cup stock. Cover and cook over low heat about 20 minutes. Stir in the chili powder, cumin, cayenne and parsley. Fluff the bulgur with two forks, and stir it into the onion mixtures.
Place cheese, yogurt, sprouts, peanuts, pepper, tomatoes, and scallions into separate bowls and serve as topping for the bulgur.
