Vegetable-bulgur pilaf

4 servings

Ingredients

Quantity Ingredient
½ cup Onion; chopped
½ cup Celery; chopped
½ cup Fresh mushrooms; sliced
1 clove Garlic; minced
1 tablespoon Cooking oil;
½ cup Carrots; sliced
½ cup Zucchini; sliced
½ cup Chicken/beef/ vegetable broth
¼ cup Red/green pepper strips; (optional)
¼ cup Bulgur wheat;
½ teaspoon Dried tarragon; crushed
¼ teaspoon Salt;

Directions

In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms, and garlic in hot oil about 5 minutes or till vegetables are tender but not brown. Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables broth, red or green pepper strips, bulgur, dried tarragon, and salt. Bring to boiling; reduce heat.

Cover and simmer for 8 to 10 minutes or till vegetables are tender.

Makes 4 servings. Food Exchanges per serving: 1 vegetables exchanges Sub: Bulgur for Quinoa IF you can get it! Soruce: Better Homes and Gardens, Eating Light by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master

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