A veggie trilogy of sugar snap peas, bell pepper and onions is mixed into bulgur wheat pilaf for a splendid side that’s ready in just half an hour.
cups Progresso™ chicken broth (from 32-oz carton)
teaspoon dried thyme leaves
cup uncooked bulgur wheat
teaspoon canola or soybean oil
cup fresh sugar snap peas, cut into 3/4-inch pieces
cup finely chopped red bell pepper
cup sliced green onions (about 5 medium)
In 2-quart saucepan, heat broth, water and thyme to boiling. Stir in bulgur. Cover; simmer 15 to 20 minutes, stirring occasionally, until bulgur is tender and water is absorbed.
Meanwhile, in 8-inch skillet, heat oil over medium-high heat. Add sugar snap peas, bell pepper and onions; cook 3 to 4 minutes, stirring frequently, until tender.
Stir snap pea mixture into cooked bulgur.
Serve this bulgur pilaf with your favorite fish or seafood recipe—add a citrus fruit salad and whole-grain bread and dinner is served.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- 1 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.