Ingredients
-
1
-
2
-
3 1/2
-
1
-
3 1/2
-
4
-
15
-
15
-
15
-
1
-
1/2
-
1/2
-
1/2
-
1
-
1
Directions
Greek Bulgur, Chickpea & Bean Casserole, Recipe from ivu org The author included a bunch of variations and substitutions; I’m putting in what I included It’s very satisfying and could easily go from vegetarian to vegan by using a cheese substitute , Recipe from ivu org The author included a bunch of variations and substitutions; I’m putting in what I included It’s very satisfying and could easily go from vegetarian to vegan by using a cheese substitute
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
in a Heavy-Based Pot, Heat Half the Oil and Saut the Onion and Leeks With Garlic For 5 Minutes, Then Add the Spinach Until It Wilts (if Using Frozen Then Add Frozen Cubes and Let Them Melt a Bit). |
|
3
Done
|
Add the Canned Stuff, the Seasoning, the Bulgur Wheat, Wine Vinegar and Stock; Mix Well. |
|
4
Done
|
Use Remaining Olive Oil to Lightly Grease a Casserole Dish, Pour Mixture Into This Dish. Bake For 40 Minutes, Take Out Stir. Mix the Juice of the Lemon Into the Casserole at This Stage. Serve With Parmesan Sprinkled Over the Top and Black Pepper. |
