Bulghur With Red Pepper and Peas |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A quick whole-grain side dish. The bulghur will be slightly al dente; if you prefer it softer, add 1/4 c. more liquid and cook an extra 5 minutes. From Diabetes Cooking for Everyone , by Carol Gelles. Exchanges: 1/2 bread, 3/4 vegetable, 1/4 fat. Ingredients:
1 teaspoon olive oil |
3/4 cup chopped red bell pepper |
1/2 cup chopped onion |
1 cup chicken broth (or vegetable broth) |
1/2 cup medium bulgur |
1 cup peas (fresh or frozen) |
2 tablespoons chopped fresh parsley |
1/4 tsp.ground black pepper |
salt |
Directions:
1. In a 2-qt. nonstick saucepan, heat the oil over medium-high heat. Add the peppers and onion and cook, stirring, until slightly softened, about 2 minutes.
2. Add the broth and bring to a boil. Add the remaining ingredients and return to a boil. Reduce the heat and simmer, covered 15 minutes, or until all the liquid has been absorbed.
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