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Tangy Red Bulgar

* Exported from MasterCook *

Tangy Red Bulgar

Recipe By : Gourmet Grains/Beans/Rice/Dotty Griffith
Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive or vegetable oil
1 cup chopped red or green
bell pepper -- or combination
1 cup chopped zucchini or
yellow squash -- or both
2 1/4 cups Bloody Mary mix
or vegetable juice
1 cup bulgur wheat
1 tablespoon lemon juice
1 teaspoon dried basil -- crushed or
1 tablespoon fresh -- minced
1/3 cup chopped green onions

Instructions: ------------- 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: --------- I have made this in a crockpot, tossing all the
ingredients except the basil and green onions in and cooking on low for 8
hours, adding the basil after 7.5 hours, and garnishing with green onions
just before serving. The resulting dish is indistinguishable from one
made using the stove top method. I refuse to try the microwave method.
I generally use only two cups of Bloody Mary mix since the brand I buy
comes in quart bottles. From: Maggie MWORKMAN@VM.CC.PURDUE.EDU
ADDRESSÿttp://www.vuw.ac.nz/who/Amy.Gale/home.html"

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