Bulgur wheat & vegetables

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

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