VEGETABLE BULGUR STIR-FRY
3 tablespoons vegetable oil, divided use
1 cup bulgur
1 cup thinly sliced carrots
1 tablespoon sesame seed
1 clove garlic, minced
1 cup thinly sliced zucchini
1 cup thinly sliced crookneck (yellow) squash
1 cup thinly sliced mushrooms
1 3/4 cups water
1 1/2 teaspoons Italian seasoning
2 cups broccoli florets
1 cup shredded Monterey jack cheese
1/2 cup sliced green onion
3 rounds pita bread, halved
Place 1 Tbsp of the oil in 12-inch frying pan over medium-high heat. When hot, add bulgur, carrots, sesame seed, and garlic; stir-fry 2 minutes.
Add remaining oil, squash, mushrooms; stir-fry 2 minutes longer.
Add water and Italian seasoning. Reduce heat, cover and simmer till liquid is absorbed, about 10 minutes.
Add broccoli; cover and cook 2 minutes.
Mix in cheese. Season to taste with salt and pepper. Sprinkle with green onions. Spoon into pita bread halves.
Servings: 4
Source: Sunset
3 tablespoons vegetable oil, divided use
1 cup bulgur
1 cup thinly sliced carrots
1 tablespoon sesame seed
1 clove garlic, minced
1 cup thinly sliced zucchini
1 cup thinly sliced crookneck (yellow) squash
1 cup thinly sliced mushrooms
1 3/4 cups water
1 1/2 teaspoons Italian seasoning
2 cups broccoli florets
1 cup shredded Monterey jack cheese
1/2 cup sliced green onion
3 rounds pita bread, halved
Place 1 Tbsp of the oil in 12-inch frying pan over medium-high heat. When hot, add bulgur, carrots, sesame seed, and garlic; stir-fry 2 minutes.
Add remaining oil, squash, mushrooms; stir-fry 2 minutes longer.
Add water and Italian seasoning. Reduce heat, cover and simmer till liquid is absorbed, about 10 minutes.
Add broccoli; cover and cook 2 minutes.
Mix in cheese. Season to taste with salt and pepper. Sprinkle with green onions. Spoon into pita bread halves.
Servings: 4
Source: Sunset
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