Prep 5 mins
Cook 30 mins
From Betty Crocker's New Eat and Lose Weight Cookbook.
Make and share this Southwest Bulgur Loaf recipe from Food.com.
- Preheat oven to 350°F.
- Mix all ingredients in loaf pan.
- Bake 30 minutes.
- Let stand 10 mins before slicing.
A superbly flavoursome vegetarian loaf. It was Kathy228's wonderful photographs and then -a reading of the ingredients - that lured me into wanting to make this recipe. The only hitch, for me, was the inclusion of chili and chillies (I have zero tolerance of hot spices) , but Sam #3 gave me the okay to make it without these ingredients. So then I had the challenge of introducing flavours to compensate for the omitted ingredients. I simply added what goes well with tabbouli (and I far from exhausted the possibilities here) and added 1/2 cup chopped parsley, 2 teaspoons lemon juice, a cup of thinly sliced mushrooms (from memories of a wonderful vegetarian terrine eaten on several occasions in a restaurant) and about a teaspoon of thyme. Then, prompted by Kathy228's comment that the loaf tasted as if there were nuts in it, I added 1/4 cup chopped pistachios. I've never seen monterey jack cheese for sale here, so I used one of Zaar's suggested substitutions: gouda. We ate this wonderful loaf warm with Shelby Jo's Dutch Potatoes 317320 and ChicagoRN Tomato and Feta Salad 317347. Sam #3, thank you so, so much for posting this recipe. I'm feeling totally impatient to explore a lot more possible variations of it. This initial adaptation we really loved. To use bulgur and rice as the base is just such a brilliant idea. So again, thank you! Made for the Please Review My Recipe tag game.
Delicious vegetarian loaf. It almost tastes like there's nuts in it. The monterey cheese flavor came right through. For a little heat, I added 1 tbsp each minced onions and jalapeno peppers. I halved the recipe and it still made two half-loaf pans. I liked this a lot. Thanks for posting it Sam.