Bulgur, Lentil

3 c Stock

1 ts Rosemary

1 ts Tarragon

1 ea Bay leaf

2 tb Sesame oil

1 ea Carrot, thinly sliced

4 ea Garlic cloves, pressed

1 lg Onion, chopped

8 oz Tofu, pressed

3/4 c Corn

3/4 c Bulgur

25 minutes. Remove the bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion & tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils & cooking liquid. Pour into a greased casserole. Bake qt

350F for 20 minutes.