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MealMaster - Ansicht
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Rezept als PDF
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Dry bulgur |
| 2 Tasse | water |
| 1 Dose | (15 oz) black beans or kidney beans, drained and rinsed |
| 1 Tasse | Canned or cooked frozen corn niblets |
| 1 Tasse | Chopped cucumber, peeled and seeds removed |
| 1/2 Tasse | red onion chopped |
| 1/2 Tasse | parsley fresh, chopped |
| 1 | Tomato freshly chopped |
| 1 | Chopped small bell pepper (red or green) |
| 1/2 Tasse | celery chopped |
| 1/2 Tasse | Mild salsa |
| 1/4 Tasse | Fresh lemon juice (1/2 large lemon) |
| 2 Esslöffel | Balsamic or wine vinegar |
| 2 | Cloves minced garlic or 1 tsp no-oil garlic in a jar |
| 1/8 Teelöffel | pepper ground |
| 1/4 Teelöffel | Salt-free seasoning (ie Mrs. Dash) |
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~ based on the einste!n ingredients and other tabouli postings on this list
Boil water. Put bulgur in a good sized bowl and pour the boiling water over it. Cover and let stand one hour. Squeeze or drain off any remaining liquid. Add the remaining ingredients and toss until thoroughly mixed. Cover and refrigerate overnight. Correct seasonings as desired, possibly adding a bit more lemon juice and vinegar for additional tang. Serve as a salad, on pita bread, on bagels, for a lunch meal, a snack, a side dish, whatever....
I put this through my nutrional program and it proved just as they had advertised, as you can see from above.
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