---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Spanish Bulgur
  Categories: Diabetic, Vegetarian, Vegetables, Beans
       Yield: 8 servings
  
       2 tb Vegetable oil;
       1 c  Carrot; thinly sliced
     1/2 c  Onion; Coarsely chopped
       1 cl 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  Celery; coarsely chopped
       1 c  Green pepper; coarsely chop
       1 c  Garbanzo beans; cooked &
            -drained
     1/2 c  Soy nuts; coarsely chopped
  
   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
  
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