Tangy red bulgar
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Tangy red bulgar
  Vegetarian    Slow cooker  
Last updated 6/12/2012 1:26:13 AM. Recipe ID 60523. Report a problem with this recipe.
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      Title: Tangy red bulgar
 Categories: Vegetarian, Slow cooker
      Yield: 4 Servings
 
      1 tb Olive or vegetable oil
      1 c  Chopped red or green bell
           -pepper, or combination
      1 c  Chopped zucchini or yellow
           -squash, or both
  2 1/4 c  Bloody Mary mix or
           -vegetable juice
      1 c  Bulgur wheat
      1 tb Lemon juice
      1 ts Dired basil, crushed, or 1
           -tablespoon fresh, minced
    1/3 c  Chopped green onions
 
  Heat oil in large saucepan over medium heat.  Cook pepper(s) and
  squash(es) until tendercrisp, 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 2quart microwavesafe casserole dish, combine oil, red pepper and
  zucchini.  Cover with lid; microwave on high 4 minutes or until
  vegetables are tendercrisp, 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.
  
  Shared by Steven J Boege Source: Gourmet Grains, Beans, & Rice by
  Dotty Griffith, Page 83
 




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Recipe ID 60523 (Apr 03, 2005)

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