Bulgar Mexicana


  • 1 medium onion, chopped
  • 1 cup bulgar wheat
  • 1 large stalk celery, thinly sliced
  • 1/2 green or red bell pepper, seeded and sliced
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 2 1/4 cups vegetable stock
  • dash of sea salt
  • dash of cayenne pepper


  1. Sauté onion and bulgar in a little olive oil, stirring occasionally, until onion is soft and bulgar is golden (7 to 8 min.) Stir in celery, bell pepper, chili powder, cumin, and cook for 2 minutes. Pour in stock and bring to a boil. Reduce heat to low; cover and simmer until all liquid is absorbed (about 20 min.). Season to taste with salt and cayenne. to serve, mound bulgar mixture on a platter or individual plates. At the table, offer condiments.
  2. Condiments: Prepare 1 cup each -- shredded soy cheddar cheese, alfalfa sprouts, 1/3 cup each -- sliced green onions, sunflower seeds, 2 tomatoes (diced), soy sour cream, salsa and chips.

  3. Recipe by: Modern Manna