Yield: 4 servings
|2 cups||Chicken broth|
|1 each||Clove garlic, minced|
|2 eaches||Round slices fresh ginger|
|\N \N||Sprig mint|
|1 each||Long strip lemon zest|
|½ cup||Chopped onion|
|1 cup||Bulghur (cracked wheat)|
|1 small||(4 oz.) roasted red peppers,|
|\N \N||;chopped or cut into strips|
Combine chicken broth, garlic, ginger, coriander, cumin, mint, lemon zest and onion. Bring to a boil and add bulghur. Cook according to package directions. Two minutes before bulghur is done, mix in red peppers. Finish cooking; fluff and keep warm.
Per serving: 235 CALORIES, 49g CARBOHYDRATES, 0mg CHOLESTEROL, 67mg SODIUM, 10g PROTEIN, 3g FAT (1g sat) By NYC chef and cooking teacher Katherine Alford, as reported by Candy Sagon (THE WASHINGTON POST), reprinted in THE OLYMPIAN, ⅘/95.
Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 04-07-95