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 oil
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/ 2 cup red pepper, chopped
• 1 clove garlic minced
• 1 cup uncooked buglur wheat
• 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 oranges

Directions:

• 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.

Per serving:   130 calories,    4 g total fat,     6 g pro,      20 g carb   

This 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.