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Bulgur Pilaf with Tomato and Zucchini
Bulgur Pilaf with Tomato and Zucchini
Yield: Makes 8 servings
Bulgur is a light, nutty version of whole wheat that has been pre-cooked to cut preparation time down to practically zero. Paired with zucchini and tomato, bulgur makes this healthful dish a fast, easy way to enjoy whole-grain goodness.
Ingredients:
1cup uncooked bulgur wheat
1tablespoon olive oil
3/4cup chopped onion
2cloves garlic, minced
1/2pound zucchini, thinly sliced
1can (14-1/2 ounces) no-salt-added whole tomatoes, drained and coarsely chopped
1cup fat-free reduced-sodium chicken broth
1teaspoon dried basil
1/8teaspoon black pepper
Preparation:
1.Rinse bulgur thoroughly in colander under cold water, removing any debris. Drain well; set aside.2.Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and tomatoes; reduce heat to medium-low. Cook, covered, 15 minutes or until zucchini is almost tender, stirring occasionally.3.Stir chicken broth, bulgur, basil and pepper into vegetable mixture. Bring to a boil over high heat. Reduce heat to low. Cook, covered, over low heat 15 minutes or until bulgur is tender and liquid is almost completely absorbed, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Stir gently before serving.
Nutritional Information:
Serving Size: 1/8 of total recipe
Fiber
5 g
Carbohydrate
18 g
Saturated Fat
trace g
Total Fat
2 g
Calories from Fat
19 %
Calories
98
Protein
3 g
Sodium
92 mg
Dietary Exchange:
Fat
1/2
Vegetable
1/2
Starch
1
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