Scheherazade Casserole from Moosewood Cookbook

1 cup raw bulgur
1 cup boiling water
1 Tbs. oil
2 cups minced onion
3 large cloves garlic, minced
½ tsp salt
2 tsp cumin
1½ tsp basil
1 large bell pepper, diced
¾ cup dry soybeans, soaked at least 4 hours
1 14.5oz can diced tomatoes
3 Tbs. tomato paste
½ cup minced parsley
1.5 – 2 cups crumbled feta

Preheat oven to 375’ and lightly oil a 9x 13 pan
Cover bulgur with boiling water and let stand at least 15 mins.
Sauté onions, garlic and seasonings in oil over medium heat until onions are soft.
Add peppers and cook about 5 more mins.
Drain soybeans and puree in a food processor with 1 cup fresh water.

Add the bulgur, veggies and soybeans to a large bowl. Add in tomatoes, parsley and 1 cup of feta. Mix really well.

Spread in pan and top with remaining feta. Bake about 30 mins or until feta is lightly browned.

- This can be frozen before or after cooking. If frozen, defrost completely and bake at 375’ at least 45 minutes.

Serve with warm pita bread and a spinach salad.