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Grandé Mexicali

  • 1 can Tomatoes (14oz can, peeled)
  • 2-1/2 cups Grande Whole Grain Cereal cooked
  • 3 drops Tabasco Sauce
  • 1/2 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Tomato Juice
  • 2 Tbsp Parsley chopped fine
  • 1 Green Bell Pepper small-sized, chopped
  • 1 Carrot large-sized chopped
  • 1 Celery stalk chopped
  • 1 Onion small-sized, chopped
  • 2 Garlic cloves minced
  • 2 Tbsp Vegetable Oil
  • 1/2 cup Bulgur
  • 1/2 cup Cheese shredded

Directions

Drain the liquid from the tomatoes into a small saucepan, reserving the tomatoes. Bring the tomato liquid to a boil. Remove from heat and add bulgur; cover and let rest for 15 minutes. Puree the tomatoes. Set aside. Heat the oil in a skillet. Add the garlic and onions, stirring for about 3 minutes over medium heat. Add the remaining ingredients, except the cheese. Add the pureed tomatoes. Cook for 5 minutes. Stir the soaked bulgur mixture into the vegetable mixture. Sprinkle the cheese over the top and serve.

Serves 4.


Grandé Mexicali

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Products Used in this Recipe

MONTHLY SPECIALS
Grande Whole Grain Cereal

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MONTHLY SPECIALS
Bulgur

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