“From The Vegetarian Passport Cookbook by Linda Woolven”
READY IN:
3mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place bulgur in a bowl and cover with about 3 cups (750 ml) of boiling water. Cover and let stand for about 20 minutes. Drain and fluff. Meanwhile, saute the onion in the butter on low heat, until tender, and saute the mushrooms. Add the remaining ingredients, including the bulgur, and heat, stirring for about 5 minutes. Serve hot.
  2. *Note - you can substitute 14oz can baked beans for the white beans.

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