TEENY MCMUNN: MY RECIPE BOX

First, before I start, I need to correct last week's pumpkin cookie recipe. I hope anyone who made it realized it had an error. I received a call from a lady who questioned whether 2/3 cup of flour was correct. Most of us who bake knows that didn't make sense so rather than ruining a batch of cookies, she checked. Since I was not at home, I asked her to Google it on Allrecipes.com. Sure enough, she found it and it should have been 2 ½ cups flour. I apologize and my only excuse it my head was not where it should have been.

I wanted to try this recipe before I shared it. It is a keeper. Do not be turned off by the length. I did it in three parts. I mixed all the spices together and put in a small container for when I was ready. I got all the vegetables cut up and ready, then added the spices to the vegetables, put in the oven, then cooked the rice and bulgur wheat. They were ready at about the same time.

When I was growing up in Montana, the only spices my folks knew were salt, pepper, and cinnamon.

I found this recipe in the Walla Walla Union Bulletin, which gives credit to the Culinary Institute of America.

INGREDIENTS:

½ tsp ground turmeric 3 carrots, peeled and quartered

1 tsp paprika 2 sweet potatoes, peeled and cut into

1 tsp ground nutmeg wedges

1 ½ tsp cardamom 5 cloves garlic, thinly sliced

1 ½ tsp ground cumin 1 head cauliflower, cut into florets

½ tsp black pepper 1 red pepper, cut into thick slices

1 tsp kosher salt 1 Onion, quartered (optional)

2 Tbsp plus 1 tsp veg. oil, divided

1 c. brown basmati rice

½ c. bulgur wheat

¼ c. golden raisins

1 qt. (4 cups) vegetable broth or water

½ c. fresh parsley leaves

DIRECTIONS:

Preheat oven to 325 degrees. In a small bowl, combine turmeric, paprika, nutmeg, cardamom, cumin, pepper, and salt. Transfer 1 tsp. of the spice mix to a medium sauce pan and set aside. Mix the remaining spice mix with 2 Tbsp. of the vegetable oil and stir to make a paste.

In a large bowl (very large), combine all the cut up vegetables and add spice mix. Toss until well coated. Spread on a foil lined baking sheet (I used parchment paper) and roast until the vegetables are tender and lightly browned around the edges, about an hour.

Meanwhile, place the rice, wheat, and raisins in the pot with the reserved spice mixture. Stir to coat. Add broth and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 50 minutes. Remove from heat, and let stand, covered, for about five minutes.

Serve with the vegetables and garnish with parsley leaves.

MY NOTES: I found the ground cumin in our cabinet under the name, Comino Molido, then it said ground cumin. I wish I was one of those that have all the spices in alphabetical order, but it's always remove and replace to get the right one.

I used two cans of chicken broth, plus enough water to make the four cups. For the vegetable oil, I used about a teaspoon of our wok oil that has garlic in it, and the balance needed in regular oil.

I got the bulgur wheat from a store that has the bulk bins. If you don't have all of the spices, you might check there also, especially if you don't use one of them often

The recipe doesn't refer to the 1 teaspoon of oil again, so I am guessing it goes on top of the foil (or parchment paper) to bake the vegetables

This makes the house smell wonderful and I was pleased with the results. Those spices are a good combination. Of course, vary according to your taste. Add your favorite meat if you like.

ENJOY