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Combine the bulgar, stock and bay leaf in a saucepan and bring to a boil. Loosely cover the pan, reduce the heat and simmer for about 10 minutes. Cover the pan tightly and remove from the heat. Let the bulgar sit until tender and all of the liquid has been absorbed, about 15 minutes. Discard the bay leaf. Meanwhile, combine the beans, corn, pumpkin seeds and basil in a medium bowl. When the bulgar is ready, stir it in. In a small bowl, whisk together the oil, garlic, ricotta, lemon juice, Parmesan, vinegar, salt and pepper. Spoon onto the bean mixture and mix well. If weather is hot serve chilled with tomato salsa and minced cilantro. If weather is cold serve at room temperature or gently warmed, garnished generously with minced scallion. Yield: 4 servings Nutritional information: 397 calories and 9.6 grams of fat per serving (Courtesy of Judith Benn Hurley, "Savoring the Day") Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <firstname.lastname@example.org> on 199724,, Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MC-Recipe Digest V1 #639 by email@example.com (Shermeyer-Gail) on Jun 07, 1997
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