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Tangy Red Bulgar
| Ingredients | |||
| 1 | tablespoon | oil, olive or vegetable | |
| 1 | cup | bell pepper, red or green, or combination, chopped | |
| 1 | cup | zucchini, or yellow squash, or combination, chopped | |
| 2 1/4 | cup | bloody mary mix, or vegetable juice | |
| 1 | cup | bulgur wheat | |
| 1 | tablespoon | lemon, juice | |
| 1 | teaspoon | basil, dried, crushed or 1 tb fresh, minced | |
| 1/3 | cup | onions, green, chopped | |
Directions: | |||
| Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally. Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to Low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally. Garnish with green onions. May be served warm or as a salad at room temperature. To Microwave: In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking. Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions. Crockpot: Add all the ingredients except the basil and green onions and cook on Low for 8 hours, adding the basil after 7.5 hours. Garnish with green onions just before serving. | |||
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