One Dish Garbanzo Bake Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings2
HealthyLow Fat
Ingredients
| Water | 2 1/4 Cup (16 tbs) | |
| 3/4 cup bulgur or cracked wheat | ||
| 1 small green pepper, cut into 1-inch chunks | ||
| Onion | 1 Small, separated into rings | |
| 1 parsnip, cut into 1/2-inch cubes, about 3/4 cup, discard woody core | ||
| Olive oil | 1 Tablespoon | |
| Garbanzo beans | 1 Can (10oz), drained, rinsed | |
| Tomato sauce | 1 Can (10oz) | |
| Yellow squash | 1/2 Cup (16 tbs), thinly sliced | |
| Water | 1/3 Cup (16 tbs) | |
| Rosemary leaves | 1/4 Teaspoon, dried | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Place 2 1/4 cups water in 4-cup measure.
Microwave at High for 4 to 6 minutes, or until water boils.
Place bulgur in small mixing bowl.
Add boiling water.
Cover and let stand for 30 minutes to soften.
Drain and press to remove excess moisture.
Set aside.
In 2-quart casserole, combine green pepper, onion, parsnip and olive oil.
Cover.
Microwave at High for 4 to 5 minutes, or until tender-crisp, stirring once.
Stir in remaining ingredients, except bulgur.
Re-cover.
Microwave at High for 9 to 14 minutes longer, or until vegetables are tender, stirring twice.
Let stand, covered, for 5 minutes.
Serve over bulgur, if desired.
Microwave at High for 4 to 6 minutes, or until water boils.
Place bulgur in small mixing bowl.
Add boiling water.
Cover and let stand for 30 minutes to soften.
Drain and press to remove excess moisture.
Set aside.
In 2-quart casserole, combine green pepper, onion, parsnip and olive oil.
Cover.
Microwave at High for 4 to 5 minutes, or until tender-crisp, stirring once.
Stir in remaining ingredients, except bulgur.
Re-cover.
Microwave at High for 9 to 14 minutes longer, or until vegetables are tender, stirring twice.
Let stand, covered, for 5 minutes.
Serve over bulgur, if desired.
Chef
