Berthoud Pass Bulgur Recipe
Summary
Cooking Time30 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Margarine | 2 Tablespoon | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1 | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Bulgar or Cracked Wheat - 1 cup | ||
| Dill weed | 1/4 Teaspoon, dried | |
| Oregano | 1/4 Teaspoon, dried | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Low-Sodium Chicken Broth - 2 cups | ||
Directions
MAKING
1) In a large skillet, melt margarine. Saute celery, onions and mushrooms till tender. Keep stirring regularly.
2) Stir in the bulgar or cracked wheat. Saute until it turns golden brown.
3) Mix in dill weed, oregano, salt, pepper and the chicken broth.
4) Let the mixture come to a boil. Turn down the flame and cook on simmer for about 15 minutes.
SERVING
5) Serve the Berthoud Pass Bulgur hot, garnished with a sprig of dill.
1) In a large skillet, melt margarine. Saute celery, onions and mushrooms till tender. Keep stirring regularly.
2) Stir in the bulgar or cracked wheat. Saute until it turns golden brown.
3) Mix in dill weed, oregano, salt, pepper and the chicken broth.
4) Let the mixture come to a boil. Turn down the flame and cook on simmer for about 15 minutes.
SERVING
5) Serve the Berthoud Pass Bulgur hot, garnished with a sprig of dill.
Chef
