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| RECIPE FOR BULGUR WHEAT & VEGETABLES |
Title: Bulgur Wheat & Vegetables
Category: Diabetic Side Dishes
Serves: 4
Ingredients:
| 1.00 | c | Mushrooms; fresh sliced | | 1.00 | c | Zucchini; sliced quartered | | 1.00 | c | Water | | 0.50 | c | Buglur Wheat; | | 0.33 | c | Onion; chopped | | 0.33 | c | Carrots; chopped | | 0.25 | c | Green pepper; chopped | | 1.00 | cl | Garlic; minced | | 1.00 | ts | Instant chicken bouillion | | | Granules; | | 0.50 | ts | Basil; dried crushed | | 0.25 | ts | Celery seed; | | 0.25 | ts | Thyme or marjoram; crushed | | | Dash of pepper | | 0.50 | c | Tomato; chopped seeded | | | -tomato |
Instructions:
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 (3/4-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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