Bulgur Walnut LoafPrint
- 3 cups water
- 1 1/2 cups bulgur
- 1 1/2 cups finely diced onions
- 3 cloves garlic, minced
- 1 1/2 cups peeled and shredded carrots
- 1 Tbsp. unrefined corn oil or canola oil
- 6 Tbsp. barley miso
- 1 1/4 tsp. powdered thyme
- 1 cup roasted, coarsely chopped walnuts
- 1/4 cup roasted sunflower seeds
- 1/2 cup vital gluten flour
- 1/2 cup whole-wheat or white flour
- Preheat the oven to 350°F.
- Bring the water to a boil in a medium saucepan. Add the bulgur and let simmer for 5 minutes, or just long enough to absorb the water in the pot. The bulgur must be cooked and dry.
- In a large frying pan, sauté the onions, garlic, and carrots in the oil until the onions are translucent. Add the miso and thyme and stir until the miso dissolves. Add the walnuts and sunflower seeds and stir until evenly dispersed.
- Combine the gluten and whole-wheat flours in a small bowl and stir until well mixed.
- Add the cooked bulgur to the sautéed vegetable mixture and stir until well combined. Sprinkle with the flour mixture and stir until blended evenly.
- Oil a loaf pan. Press the mixture into the pan. Cover and bake for 50 to 60 minutes. Remove from the oven and allow to cool in the pan for about 5 minutes, then remove from the pan and allow to cool for 30 minutes.
Makes 8 servings (1 loaf)
This recipe was adapted with permission from The Classical Vegetarian Cookbook by Ron Pickarski.