- 1/2 cup bulgur or cracked wheat
- 4 cups Vegetable Broth
- 2 Tablespoons Vegetable Broth
- 1 finely chopped large onion
- 1 clove minced garlic
- 1 diced carrot
- 1 diced turnip
- 1/2 pound sliced fresh mushroom
- 1 large tomato, peeled, seeded, chopped
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon dried thyme
- 2 Tablespoons chopped fresh parsley
Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.
In a large dutch oven, heat the bulgar while stirring until it browns slightly. Slowly add the broth and bring to a boil. Cover and simmer for 50 minutes, or until the bulgar is tender.
Meanwhile, heat the 2 Tbls broth in a medium sized skillet and saute the onion until tender but not browned. Add the garlic, carrot, turnip, and mushrooms and cook, stirring, for 5 minutes longer.
Add the vegetables to the bulgar with the tomato, salt, pepper, thyme and parsley. Simmer for 10 minutes or until the vegetables are crisp-tender.
Amount Per Serving:
Calories 146 - Calories from Fat 7
Percent Total Calories From: Fat 5%, Protein 14%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2502mg, Total Carbohydrate 30g, Dietary Fiber 2g, Protein 5g, Vitamin A 5735 units, Vitamin C 23 units, Calcium 0 units, Iron 3 units