Bulgur Wheat & Vegetables
Submitted by maggiejjj
Quick bulgur wheat simmered with mushrooms, zucchini, bell pepper, and carrots in an herb-seasoned broth. A diabetic-friendly, low-calorie side dish ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThirty minutes and one saucepan. That’s all it takes for this vegetable-loaded bulgur side.
Mushrooms, zucchini, carrots, green pepper, and onion all simmer together with the bulgur in a broth seasoned with basil, thyme, and celery seed.
A chopped fresh tomato stirred in at the end adds a burst of brightness without cooking down into mush.
It’s light, it’s quick, and it’s diabetic-friendly with virtually no fat and very few calories per serving.
Pro Tips
- Cut all the vegetables roughly the same size so everything cooks at the same rate.
- Don’t lift the lid during the 5-minute standing time. That resting period is when the bulgur finishes absorbing liquid and the grains fluff up.
- This makes a solid base for meal prep. Add grilled chicken, a fried egg, or crumbled feta to turn the side into a full meal.
Ingredients
Directions
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 until all the liquid is absorbed.
Fluff the bulgur wheat mixture with a fork.
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