A few years back, I had a good crop of lemon thyme and wondered what I could do with it. I started experimenting when a friend of mine, Colette DePhelps, decided to participate in a church cookbook project with a recipe using fresh tomatoes, bulghar, raisins and fresh mint. Her recipe got me to thinking. Using typical Lebanese spices, I played around with all my dried ingredients until I got it right. I would describe this recipe as wonderfully different and surprisingly delicious. When I get in the mood for a pouch of this, nothing else will do.
This is a Project F.A.R.M. (First-class American Rural Made) product.
- Quick Prep
- Organic Bulghar (precooked, dried, and cracked organic whole wheat), Organic Peanuts, Organic Currants, Organic Tomatoes, Organic Curry, Citric Acid, Organic Garlic, Sea Salt, and Organic Herbs & Spices.
- Additional info
- Nutrition Facts: One 63 g serving equals 230 calories, 6 g fat (1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 200 mg sodium, 40 g carbohydrate, 7 g fiber, 9 g sugar, 9 g protein.
- 3.3 oz