Tangy red bulgar

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive or vegetable oil
1 cup Chopped red or green bell pepper, or combination
1 cup Chopped zucchini or yellow squash, or both
2¼ cup Bloody Mary mix or vegetable juice
1 cup Bulgur wheat
1 tablespoon Lemon juice
1 teaspoon Dired basil, crushed, or 1 tablespoon fresh, minced
⅓ cup Chopped green onions

Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es) until tendercrisp, 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 2quart microwavesafe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on high 4 minutes or until vegetables are tendercrisp, 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 7½ 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.

Shared by Steven J Boege Source: Gourmet Grains, Beans, & Rice by Dotty Griffith, Page 83

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