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Tangy Red Bulgar - Vegan

1 tbsp Olive or vegetable oil

1 cup Chopped red or green bell -pepper, or combination

1 cup Bulgur wheat

1 tbsp Lemon juice

1 cup Chopped zucchini or yellow -squash, or both

1 tsp Dired basil, crushed, or 1 -tablespoon fresh, minced

2 1/4 cup Bloody Mary mix or -vegetable juice (Spicy V8 juice, Snappy Tom or

similiar)

1/3 cup Chopped green onions

 

 

 

 

1. Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es)

until tendercrisp, 3 to 4 minutes, stirring occasionally.

 

 

2. 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

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.

 

Add the basil after 7.5 hours, garnishing with green onions just before serving.

 

The resulting dish is indistinguishable from one made using the stove top

method.

 

 

 

Source: Gourmet Grains, Beans, & Rice by Dotty Griffith, Page 83

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Yield: 4

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