¼ cup unsalted butter or margarine
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
1 cup uncooked bulgur wheat
1 cup fresh Hale orange juice
1 cup water
1 can (15 ounces) kidney beans, drained
¼ pound fresh mushrooms, sliced
1/3 cup raisins
¼ cup wheat germ
2 Hale oranges, peeled and sectioned
In large skillet, melt butter over medium heat; sauté onion, celery and garlic 1 minute. Add bulgur, continue to cook, stirring 5 minutes.
Stir in orange juice and water, bring to boil. Add kidney beans, mushrooms, raisins and wheat germ. Reduce heat and simmer, covered 15 to 20 minutes until bulgur is tender and all liquid is absorbed. Spoon into serving dish. Garnish with orange sections.
Yield: 4 to 6 servings
Note: This mixture is excellent used as a stuffing for whole vegetables. Fill tomatoes, bell peppers or squash halves with cooked bulgur mixture. Bake in moderate oven until vegetable is tender.