1/2 c Onion; chopped 1/2 c Chicken/beef/ vegetable
1/2 c Celery; chopped -broth
1/2 c Fresh mushrooms; sliced 1/4 c Red/green pepper strips;
1 cl Garlic; minced -(optional)
1 tb Cooking oil; 1/4 c Bulgur wheat;
1/2 c Carrots; sliced 1/2 ts Dried tarragon; crushed
1/2 c Zucchini; sliced 1/4 ts Salt;
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, beef or vegetables
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. Makes 4 servings.
Food Exchanges per serving: 1 vegetables exchanges
Sub Bulgur for Quinoa
Soruce: Better Homes and Gardens, Eating Light by WHOM
Brought to you and yours via Nancy O'Brion and her Meal-Master
