Scheherazade Casserole
Ingredients
- 1 cup raw bulgur ⓘ
- 1 cup boiling water ⓘ
- 1 tablespoon olive oil ⓘ
- 2 cups minced onions ⓘ
- 3 garlic cloves, minced (feel free to use more) ⓘ
- 1/2 teaspoon salt ⓘ
- 2 teaspoons cumin ⓘ
- 1 1/2 teaspoons basil ⓘ
- black pepper ⓘ
- cayenne, to taste ⓘ
- 1 large bell pepper, diced ⓘ
- 3/4 cup dried soybeans, soaked (I used canned pintos) ⓘ
- 1 (14 ounce) can tomatoes, drained ⓘ
- 3 tablespoons tomato paste (1/2 of a small can) ⓘ
- 1/2 cup packed finely minced fresh parsley ⓘ
- 1 1/2 - 2 cups crumbled feta cheese ⓘ
- hot sauce ⓘ
Instructions
- Preheat oven to 375*.
- Lightly oil a 9x13" baking pan.
- Place bulgur in a small bowl.
- Add boiling water, cover with a plate, and let stand at least 15 minutes.
- Meanwhile, heat olive oil in large skillet.
- Add onion, garlic, salt and seasonings.
- Stir occasionally as you saute over medium heat for 5 to 8 minutes.
- Add bell pepper and saute about 5 minutes.
- more.
- Drain soybeans, and place them in blender with 1 cup fresh water.
- Grind until soybeans resemble a coarse batter.
- Transfer to large bowl.
- (you can just grind the canned beans) Add soaked bulgur and sauteed vegs.
- to the soybeans.
- Stir in tomatoes, breaking into bitesized pieces.
- Add tomato paste, parsley and 1 cup of the feta.
- Mix well.
- Spread into the baking pan and sprinkle remaining feta on top.
- Cover and bake 30 minutes.
- at 375*, then uncover and bake 15 minutes.
- more at 350*.
- Serve hot.
- Enjoy!
Nutrition & Diet Analysis (per serving)
868
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).