Bulghur wheat, zucchini and tomato

Bought a new vegetarian fast and easy cookbook at Barnes and Noble and found some simple recipes for that busy office day lunch. The first recipe that is fast, easy and healthy that caught my attention was of course in the grains and legumes section! As  always I improvised to appease my taste buds 🙂

1 cup bulghur wheat
1 small zucchini sliced
1 small onion chopped
1 medium tomato  chopped or 1 can of tomato (from the original recipe but I tend to replace where possible with fresh vegetables)
a touch of lemon juice (my secret ingredient)
2 cloves garlic
salt and pepper to taste
a few crushed red pepper flakes (optional)
1 tbsp olive oil
1 cup broth or water
1/2 tsp dry basil
some lemon juice (my secret ingredient)
Rinse Bulghur wheat in cold water, drain and set aside.

In a pan, heat the olive oil and saute onions and garlic until translucent. Add zucchini and tomatoes and continue cooking until tender. Add the bulghur wheat, 1 cup broth or water and salt and  pepper and dry basil. Bring to a boil on high flame. Turn of heat. Cover and let sit for 10 minutes.

If desired sprinkle some lemon juice. Fluff and serve hot.


Tip: Next time I will likely use slightly coarser grain Bulghur wheat and slight less water/broth or leave it on longer.


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