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 1/4 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
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.