Recipe: Bulgur Pilaf with Tomato and Zucchini

BULGUR PILAF WITH TOMATO AND ZUCCHINI

1 cup uncooked bulgur
1 tablespoon olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1/2 pound zucchini, thinly sliced
1 (14 1/2 ounce) can no-salt-added whole tomatoes, drained and coarsely chopped
1 cup fat-free reduced-sodium chicken broth
1 teaspoon dried basil
1/8 teaspoon black pepper

Rinse bulgur thoroughly in colander under cold water, removing any debris. Drain well; set aside.

Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir 3 minutes or until onion is tender.

Stir in zucchini and tomatoes. Reduce heat to medium-low. Cover; cook 15 minutes or until zucchini is almost tender; stirring occasionally.

Stir chicken broth, bulgur, basil and pepper into vegetable mixture. Bring to a boil over high heat. Reduce heat to low. Cover; cook 15 minutes or until bulgur is tender and liquid is almost completely absorbed, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Stir gently before serving.

Source: Recipe booklet: Whole Grain Cooking, Favorite Brand Name Recipes Vol 8 No 22, March 20 2007