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| RECIPE FOR BULGUR LENTIL & TOFU CASSEROLE |
Title: Bulgur Lentil & Tofu Casserole Category: Vegetarian Entree Serves: 4
Ingredients:
| 0.75 | c | Lentils | | 3.00 | c | Stock | | 1.00 | ts | Rosemary | | 1.00 | ts | Tarragon | | 1.00 | ea | Bay leaf | | 2.00 | tb | Sesame oil | | 1.00 | ea | Carrot, thinly sliced | | 4.00 | ea | Garlic cloves, pressed | | 1.00 | lg | Onion, chopped | | 8.00 | oz | Tofu, pressed | | 0.75 | c | Corn | | 0.75 | c | Bulgur |
Instructions: In a large pot, cook the lentils in the stock along with the spices for about 25 minutes.
Remove the bay leaf.
While the lentils are cooking, heat the oil in a skillet.
Add the carrot, garlic, onion & tofu.
Saute for 5 minutes.
Add the corn & bulgur.
Stir to mix well.
Remove from the heat & add the lentils & cooking liquid.
Pour into a greased casserole.
Bake qt 350F for 20 minutes.
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