Tangy Red Bulgar
Ingredients
- 1 tblsp olive or vegetable oil
- 1 cup chopped red or green bell pepper or combination
- 1 cup chopped zucchini or yellow squash or both
- 2 ¼ cup Bloody Mary mix or vegetable juice
- 1 cup bulgur wheat
- 1 tblsp lemon juice
- 1 tsp dired basil crushed, or 1 tablespoon fresh, minced
- ⅓ 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.
