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FareShare Gazette -- March 2006 Recipes

This FareShare Gazette -- March 2006 Recipes recipe uses Butter Olive Oil, Yellow Asafetida Powder, Green Bell Peppers, Tomatoes, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tbsp
• 1/2 tsp
• 1 1/2 cup
• 3/4 cup
• 1 tsp

Method (preview)

1. 1

   Melt the butter in a heavy, non-stick 2-litre saucepan over moderate heat.

2. 2

   Sprinkle in the yellow asafetida powder, saut� momentarily, and then add the green bell peppers and tomatoes.

3. 3

   Cook the vegetables for ten minutes, or until the tomatoes break down and soften.

4. 4

   Add the vegetable stock and salt, raise the heat and bring to the boil.

5. 5

   Stir in the bulgur, return to the boil and, stirring, allow it to boil for one more minute.

6. 6

   Reduce the heat to low and simmer with a tight-fitting lid for 5 to 10 minutes or until all the liquid has been absorbed.

7. 7

   Place the saucepan, still covered, on a heat diffuser or some other warm surface, or alternatively place it in a warm oven wrapped in a towel for another 15 to 20 minutes or until the grains are fluffy, fully expanded and firm.