Source: Better Homes and Gardens, Eating Light
Posted by Nancy O'Brion
Special: Vegetarian, Nuts/grains, Vegetables, Side dishes
Yield: 4 servings
1/2-c Onion chopped
1/2-c Chicken/beef/vegetable broth
1/2-c Celery chopped
1/2-c Fresh mushrooms sliced
1/4c Red/green pepper strips (optional)
1 cl Garlic minced
1 tb Cooking oil
1/4c Bulgur wheat
1/2-c Carrots sliced
1/2 ts Dried tarragon crushed
1/2-c Zucchini sliced
1/4 ts Salt
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.
Food Exchanges per serving: 1 vegetable
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