Bulgur wheat and vegetables
4 Servings
Ingredients
| Quantity | 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 |
| Granules; | ||
| ½ | teaspoon | Basil; dried crushed |
| ¼ | teaspoon | Celery seed; |
| ¼ | teaspoon | Thyme or marjoram; crushed |
| Dash of pepper | ||
| ½ | cup | Tomato; chopped seeded tomato |
Directions
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