Bulgur Veggie Stir Fry So Tasty

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Bulgur Veggie Stir Fry

"A simple vegetable stir-fry served over fluffy bulgur wheat. Toasted cumin adds diffused tones to this short, easy meal. Basil and tart kumquats bring the flavors to a shiny, interesting end!"

Ingredients :

1 cup dry bulgur wheat
2 cups water
1/4 teaspoon cumin seeds
1 teaspoon vegetable oil
3 cloves garlic, minced
half of onion, chopped
half (16 ounce) package firm tofu, drained and cubed
1 cup chopped broccoli
1/2 inexperienced bell pepper, chopped
4 kumquats, thinly sliced
1/four cup fresh basil leaves
half of lemon, juiced
salt to taste
cayenne pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

Place bulgur wheat and water in a medium saucepan, and convey to a boil. Reduce warmth, cover, and simmer 15 minutes. Remove from warmth, and fluff with a fork.
Place cumin seeds in a medium skillet over medium heat, and cook dinner 1 to two minutes, until lightly toasted. Place oil inside the skillet, and saute garlic and onions until soft. Stir inside the tofu, and cook until gently browned.
Mix the broccoli and inexperienced bell pepper into the skillet, and prepare dinner till gentle. Stir in the kumquat slices and basil leaves. Sprinkle with lemon juice, and season with salt and cayenne pepper. Serve over the cooked bulgur wheat.

Notes :

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