Skillet Vegetables With Bulgur

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* Exported from MasterCook *

 

Skillet Vegetables With Bulgur

 

Recipe By : Cooking Light Magazine, March/April 1992, page 86

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vegetable cooking spray

1/2 cup coarsely chopped onion

3/4 cup bulgur -- uncooked, plus

2 (cracked wheat)

2 tablespoons bulgur

3 cups water -- divided

1/4 teaspoon salt

2 1/2 cups sliced fresh crimini mushrooms

1 cup fresh cauliflower flowerets

1 cup julienne-cut carrot

1/2 cup thinly sliced zucchini

12 ounces jarred roasted red peppers -- drained and chopped

1 tablespoon cornstarch

1 teaspoon dried whole thyme

1/2 teaspoon dried whole rosemary -- crushed

1/4 teaspoon pepper

1/2 cup shredded extra-sharp Cheddar cheese -- (2 ounces)

 

Coat nonstick skillet with cooking spray; place over medium heat until

hot. Add onion; sauté 2 minutes or until golden. Add bulgur; cook 2

minutes, stirring constantly. Add 2 cups water and salt; bring to

boil. Cover, reduce heat, and simmer 15 minutes or until bulgur is tender

and liquid absorbed. Set aside.

 

Combine 1/2 cup water, mushrooms, and next 4 ingredients in a nonstick

skillet; place over medium-high heat. Cover and cook 6 minutes or until

cauliflower is crisp-tender. Combine remaining 1/2 cup water, cornstarch,

thyme, rosemary, and pepper; stir well, and add to vegetables. Bring to

boil, and cook 1 minute, stirring constantly. Serve over bulgur; top with

cheese.

 

Yield: 4 servings (about 255 calories per 3/4 cup bulgur, 1 cup vegetables,

and 2 tablespoons cheese).

 

PROTEIN 10.4 / FAT 6.2 / CARBOHYDRATE 42.4 / CHOLESTEROL 15 / IRON 3.3 /

SODIUM 331 / CALCIUM 157

 

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