Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Bulghur wheat; cooked 1 3/4 c Apple juice, divided
1/2 c Bread crumbs, whole wheat 1 c Vegetable stock
12 oz Tofu, soft 1 c Carrots; sliced
1/2 ts Salt 1 c Bell pepper, green; cut in
1 ts Soy sauce --1/4-inch strips
1/4 c Onions, green; chopped 4 ts Cornstarch
1/4 ts Coriander, ground 1/2 ts Ground pepper
1/4 ts Thyme leaves; dried 2 1/2 c Rice; hot, cooked

Preheat oven to 350 degrees.

Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green
onions, coriander, and thyme. Shape mixture into 1 1/2-inch balls.
Bake on
a cookie sheet sprayed with vegetable spray for 10 minutes on each
side.

In a large skillet over medium-high heat, combine vegetable stock
and 1 1/3 c apple juice; bring to a boil. Reduce heat to low; add
carrots and cook 3 minutes. Add green pepper strips; cook 4 to 6
minutes longer, or until vegetables are tender-crisp. In small bowl.
combine cornstarch and 3 tablespoons apple juice; blend well. Add to
vegetable mixture; cook 2 to 3 minutes, or until thickened, stirring
often. Add ground pepper; mix well. To serve, spoon hot cooked rice
onto large platter; place bulghur "meat"balls on rice and pour hot
vegetable mixture over "meat"balls.

Recipe by Dianne Smith.

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