Bulghur With Red Pepper and Peas

"A quick whole-grain side dish. The bulghur will be slightly al dente; if you prefer it softer, add 1/4 c. more liquid and cook an extra 5 minutes. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 bread, 3/4 vegetable, 1/4 fat."
 
Download
photo by threeovens photo by threeovens
photo by threeovens
Ready In:
25mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In a 2-qt. nonstick saucepan, heat the oil over medium-high heat. Add the peppers and onion and cook, stirring, until slightly softened, about 2 minutes.
  • Add the broth and bring to a boil. Add the remaining ingredients and return to a boil. Reduce the heat and simmer, covered 15 minutes, or until all the liquid has been absorbed.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. You just cannot go wrong with bulgur! I served this as my entire lunch by itself. I will be making this often. I like to use bulgur in place of rice and it is much quicker and easier to cook as well as having protein in it as well.
     
Advertisement

Tweaks

  1. You just cannot go wrong with bulgur! I served this as my entire lunch by itself. I will be making this often. I like to use bulgur in place of rice and it is much quicker and easier to cook as well as having protein in it as well.
     

RECIPE SUBMITTED BY

<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes