Recipe adapted and
reprinted with permission from Chef Mark Buckley's Luncheon Recipe
Collection, sponsored by The Soy Connection (United Soybean Board).
- 2 Tbsp. canola
- 1/2 cup onion,
- 1/2 cup celery,
- 1/ 2 cup red pepper,
- 1 clove garlic
- 1 cup uncooked
- 1 cup orange juice
- 1 cup vegetable
broth (or water)
- 3/4 cup green soybeans,
frozen (Sweet Beans by Sno Pac)
- 3/4 cup black soybeans,
canned - rinsed and drained (Eden Foods)
- 1/2 lb. fresh mushrooms,
sliced - I use shiitake
- 1/3 cup raisins
- 1/4 cup wheat germ
or mix wheat germ and ground flax seeds
- 1 small can Mandarin
- Sauté onion, celery,
pepper, and garlic in oil for one minute.
- Add buglur, cook
five minutes more, stirring to keep from sticking.
- Stir in orange
juice and broth, bring to boil.
- Add beans, mushrooms,
raisins, and wheat germ. Reduce heat and simmer 15-20
minutes (covered) until buglur is tender and all liquid is absorbed.
- Serve warm or cold.
Scoop onto plate and garnish with 2-3 orange slices.
12 - 3 oz. servings
serving: 130 calories,
4 g total fat, 6 g pro,
20 g carb
dish is beautiful to look at, and the recipe can easily be doubled
which will fill a 9"x13" baking dish. I have
taken this dish to many potlucks (and even to this year's Thanksgiving
meal at my parents' home) to rave reviews from people who have
never eaten soybeans.