1/2 c. bulgur wheat
2 tbsp. butter
1 lg. white onion
3 med. carrots
1 lg. red pepper
1 tsp. chili powder
1 tsp. oregano
Crushed red pepper flakes or cayenne to taste
2/3 lb. mushrooms
2 zucchini squash
1/2 c. red wine
1 c. tomato juice
1 c. kidney beans
5 cloves garlic
1 lg. green pepper
1 lg. yellow pepper
2 tsp. cumin
1 tsp. paprika
2 yellow squash
1 (14 oz.) can tomatoes

Heat the butter in a frying pan, add bulgur. Fry for a few minutes, then add tomato juice. Once hissing dies down, put to one side for 30 minutes. The frying "cracks" the bulgur, allowing it to soak up the juice better. Stir occasionally, and add more tomato juice if necessary.

Add kidney beans to boiling water, and cook until done. This is when a bean will crush easily with the side of a spoon, not leaving any dry parts inside.

Prepare the vegetables. The onions should be chopped, garlic crushed, carrots sliced thinly, peppers chopped coarsely, mushrooms and squash sliced thinly. Heat a few tablespoons of oil in a large pot (big enough for all ingredients). Fry onions, garlic and carrots until onions are translucent. Add peppers and saute until tender. Add spices, and stir to blend. More of any spice can be added to taste.

Add mushrooms and squash, and mix to coat everything with spices. Add cooked beans (with the water they were cooked in if no more than 2 cups) and tomatoes. Chop tomatoes if necessary. Stir again and cook for 10 minutes -- everything should get mushy. Add bulgur and red wine, stir, cover and cook over low to medium heat for 45 minutes. Stir frequently or bulgur will be a black mass on the bottom of the pot. Check the taste for spices -- add more if necessary.

Serve over cooked rice. Good topped with shredded Monterey Jack. Yield is 6 to 8 servings. It can be frozen for several months. The bulgur wheat is a good source of protein and looks like minced beef when cooked. The choice of vegetables is optional. Alternatives include squash, hot peppers, eggplant and other root crops.