2 Reviews

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.

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bluemoon downunder September 20, 2008

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.

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Kathy228 August 31, 2007
Southwest Bulgur Loaf