bdp (07/20/82)
This recipe is from Food and Wine, Feb 1982, p. 72: Although completely vegetarian, this colorful dish has enough complementary protein to be as nutritious as meat. 4 Main Course Servings 1 cup coarse or medium bulgur wheat 4 tablespoons unsalted butter 3 garlic cloves, minced 1 teaspoon ground cumin 2 red bell peppers, seeded and cut into julienne strips 3 tablespoons cider vinegar 10 ounces fresh spinach -- washed, stemmed and coarsely chopped 4 small, firm-style bean curd cakes (about 12 ounces), cut into cubes 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1. Place the bulgur in a small bowl and rinse several times to remove any impurities. Add cold water to cover by 1 1/2 inches and let soak for 45 minutes, or until tender. Drain in a fine sieve, pressing to remove as much moisture as possible. 2. In a large skillet, melt the butter over moderately low heat. Add the garlic and saute for 30 seconds, until fragrant but not browned. Stir in the cumin and add the peppers, cover and cook 5 minutes, stirring frequently to prevent scorching. Add the spinach and bean curd, cover and simmer for about 5 minutes longer until the spinach wilts. Season with the salt and pepper. Bruce Parker BTL Piscataway