Tomato Cheese Bulgur
|Margarine||1 1⁄2 Tablespoon|
|Onion||1⁄2 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1⁄4 , chopped|
|Bulgur wheat||1⁄2 Cup (8 tbs)|
|Dried basil||1⁄4 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Tomato juice||1 Cup (16 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
In medium skillet melt margarine on low heat.
Add onion, garlic, and green pepper as you chop them.
Cook until onion and green pepper are soft.
Cook one minute, stirring, on medium heat.
Remove from heat.
Measure in oregano, basil, chili powder, salt, and sugar, then stir in tomato juice.
Over medium heat, stir to mix' well.
Bring to boiling; cover, reduce" heat; simmer until all liquid is absorbed, about 20 minutes.
Remove from heat; add cheese; stir until melted and serve.