Vegetable Bulgur Pilaf
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Sliced zucchini||1⁄2 Cup (8 tbs)|
|Chicken broth/Beef||1⁄2 Cup (8 tbs)|
|Sweet pepper strips||1⁄4 Cup (4 tbs) (Red Or Green)|
|Bulgur wheat||1⁄4 Cup (4 tbs)|
|Dried tarragon||1⁄2 Teaspoon, crushed|
In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms, and garlic in hot oil about 5 minutes or till vegetables are tender but not brown.
Stir in sliced carrots, sliced zucchini, chicken or beef broth, red or green pepper strips, bulgur, dried tarragon, and salt. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or till vegetables are tender.