Low Fat Tangy Red Bulgar Recipe

Ingredients

1 tablespoon olive oil -- or vegetable oil

1 cup red and green bell peppers -- chopped

1 cup zucchini or yellow squash -- chopped

2 1/4 cups Bloody Mary mix -- or vegetable juice

1 cup bulgur wheat

1 tablespoon lemon juice

1 teaspoon basil -- or 1 tbl fresh

1/3 cup green onions -- chopped

Method

Heat oil in large saucepan over medium heat.

Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally.

Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil.

Heat to boiling.

Reduce heat to low.

Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally.

Garnish with green onions.

May be served warm or as a salad at room temperature.

To Microwave: ------------- In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini.

Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking.

Add vegetable juice, bulgur, lemon juice, and basil.

Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking.

Let stand, covered, 5 minutes.

Garnish with green onions.

Crockpot: --------- I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.

5 hours, and garnishing with green onions just before serving.

The resulting dish is indistinguishable from one made using the stove top method.

I refuse to try the microwave method.

I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles.

Cooks Comments and Tips