I got this from Moosewood Cookbook and it tastes wonderful! Even if you are not vegetarian its a great healthy choice for dinner or a side dish.
Scheherazade Casserole
Ingredients
- 1 cup raw bulgur
- 1 cup boiling water
- 1 tablespoon olive oil
- 2 cups minced onions
- 3 garlic cloves, minced (feel free to use more)
- 1/2 teaspoon salt
- 2 teaspoons cumin
- 1 1/2 teaspoons basil
- black pepper
- cayenne, to taste
- 1 large bell pepper, diced
- 3/4 cup dried soybeans, soaked (I used canned pintos)
- 1 (14 ounce) can tomatoes, drained
- 3 tablespoons tomato paste (1/2 of a small can)
- 1/2 cup packed finely minced fresh parsley
- 1 1/2-2 cups crumbled feta cheese
- hot sauce
Instructions
- Preheat oven to 375 degrees.
- Lightly oil a 9x13" baking pan.
- Place bulgur in a small bowl.
- Add boiling water, cover with a plate, and let stand at least 15 minutes.
- Meanwhile, heat olive oil in large skillet.
- Add onion, garlic, salt and seasonings.
- Stir occasionally as you saute over medium heat for 5 to 8 minutes.
- Add bell pepper and saute about 5 minutes more.
- Drain soybeans, and place them in blender with 1 cup fresh water.
- Grind until soybeans resemble a coarse batter. Transfer to large bowl (you can just grind the canned beans)
- Add soaked bulgur and sauteed vegs. to the soybeans.
- Stir in tomatoes, breaking into bitesized pieces.
- Add tomato paste, parsley and 1 cup of the feta. Mix well.
- Spread into the baking pan and sprinkle remaining feta on top.
- Cover and bake 30 minutes at 375*, then uncover and bake 15 minutes more at 350 degrees
- Serve hot
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