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Kasha Mexicana

  • 1/2 cup Monterey Jack Cheese shredded (or Cheddar Cheese)
  • 1/2 cup Bulgur (Light)
  • 1 can Peeled Tomatoes (14oz can)
  • 2 Tbsp Vegetable Oil
  • 1 Onion small-sized, peeled & minced
  • 1 Celery stalks, finely chopped
  • 1 Green Bell Pepper small-sized
  • 1 Tbsp Parsley Flakes
  • 1 Tbsp Cilantro
  • 1 Tbsp Lemon Juice
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 2 Garlic cloves, peeled & minced
  • 1 Carrot medium-sized, peeled & finely chopped
  • 1 tsp Chili Powder
  • 2 to 3 drops Tabasco Sauce
  • 2-1/2 cups Organic Kasha cooked

Directions

Drain liquid from the canned tomatoes into a small saucepan, reserving the tomatoes. Bring 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 for bulgur and cheese; cook for 15 minutes.

Stir the soaked bulgur mixture into the vegetable mixture. Sprinkle the cheese over the top and serve.

Makes 6 Servings.

Kasha Mexicana

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Products Used in this Recipe

MONTHLY SPECIALS
Bulgur (Light)

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Baking Aids
Sea Salt

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Entrees
Organic Kasha

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