Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Mushrooms; fresh sliced |
1 cup | Zucchini; sliced quartered |
1 cup | Water |
½ cup | Buglur Wheat; |
⅓ cup | Onion; chopped |
⅓ cup | Carrots; chopped |
¼ cup | Green pepper; chopped |
1 clove | Garlic; minced |
1 teaspoon | Instant chicken bouillion |
\N \N | Granules; |
½ teaspoon | Basil; dried crushed |
¼ teaspoon | Celery seed; |
¼ teaspoon | Thyme or marjoram; crushed |
\N \N | Dash of pepper |
½ cup | Tomato; chopped seeded tomato |
In a medium saucepan combine mushrooms, zucchini, water, bulgur wheat, onion, green pepper, garlic, chicken bouillon granules, basil, celery seed thyme or marjoram, and pepper. Bring to a boiling, reduce heat; stir in chopped tomato. Let stand 5 minutes or till all the liquid is absorbed. Fluff the bulgur wheat mixture with a fork. Make 4 (¾-cup servings). Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + VEGETABLE EXCHANGE
Source: Better Homes and Garden Diabetic Cookbook Brought to you and yours by Nancy O'Brion via her Meal-Master File