Recipe

Purple Sauce Pilaf Recipe

Add Step-by-Step Photos	Ozgeolcay / All my dishes 11 months ago This purple yogurt sauce pilaf is really versatile as you could substitute bulgur with any carb-dish staple such as rice, cous-cous, pasta, quinoa, etc. It can't get any more nutritious than this either, as the dish includes ingredients from all food groups.... More Prep:45m Cook:25m Servings:2	Ozgeolcay
	bulgur pilaf light lowfat versatile easy nutritious

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Ingredients

80g bulgur/cous-cous/quinoa/rice or pasta*

70g texturized minced soy

2 beets, boiled, peeled and grated

125g plain thick yogurt

dill, amount to taste

onion powder

garlic powder/fresh crushed garlic

cumin, pepper, cayenne etc. to taste

salt

oil/butter to taste

Directions

1. add 4 parts of water to one part of bulgur. Or you could adjust the amoung of water to cook it to desired softness. Add onion powder, garlic, oil, seasonings and let simmer.

2. when the grain reaches the desired softness, add enough water for the texturized soy to soak up, then add in the texturized soy. Let simmer until the pilafs just moist enough to let the yogurt sauce blend in.

3. dump in the yogurt, grated beets, dill and give it all a good stir. add salt if lacking. let rest until it reaches the room temperature. in fact, the more it sits, the better it gets. When it cools down, drizzle a little with something sour like mustard, lemon, lime, vinegar, etc.

*if you're using pasta, skip the first step and stir cooked pasta in with yogurt and beets at the end.

Enjoy! (Better right out of the fridge!)

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