22 ounces cracked bulgur
2 pounds barley
7 quarts water
8 ounces vegetable oil
44 ounces frozen baby corn (small ears, oriental style)
8 ounces green onions, sliced into thin rings
28 ounces red bell peppers, 1/4-inch dice
60 ounces canned garbanzo beans, drained and rinsed
5 pounds canned black beans, drained and rinsed
8 ounces pimiento, chopped
3 tablespoons hot pepper sauce
3 tablespoons ground cumin
3 tablespoons dried cilantro
2 ounces salt
Servings: 50
1. Combine bulgur, cracked wheat, and water in a stock pot or steam-jacketed kettle. Bring to a boil. Reduce heat. Cover and simmer 40-50 minutes or until grains are tender. Drain excess liquid from grains. Save grains for a later step.
2. Heat oil to 350°F in a fry pan. Add corn and stir-fry corn for 5 minutes.
3. Add onions and peppers to pan. Stir-fry 1-2 minutes until softened slightly.
4. Add beans, pimiento, and seasonings to vegetables. Add cooked grains from previous step. Bring temperature to 180°F, stirring often to prevent sticking.
2 pounds barley
7 quarts water
8 ounces vegetable oil
44 ounces frozen baby corn (small ears, oriental style)
8 ounces green onions, sliced into thin rings
28 ounces red bell peppers, 1/4-inch dice
60 ounces canned garbanzo beans, drained and rinsed
5 pounds canned black beans, drained and rinsed
8 ounces pimiento, chopped
3 tablespoons hot pepper sauce
3 tablespoons ground cumin
3 tablespoons dried cilantro
2 ounces salt
Servings: 50
1. Combine bulgur, cracked wheat, and water in a stock pot or steam-jacketed kettle. Bring to a boil. Reduce heat. Cover and simmer 40-50 minutes or until grains are tender. Drain excess liquid from grains. Save grains for a later step.
2. Heat oil to 350°F in a fry pan. Add corn and stir-fry corn for 5 minutes.
3. Add onions and peppers to pan. Stir-fry 1-2 minutes until softened slightly.
4. Add beans, pimiento, and seasonings to vegetables. Add cooked grains from previous step. Bring temperature to 180°F, stirring often to prevent sticking.
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