Lemony Bulgur With Carrots

I’ve been slowing introducing my husband to various grains and good, healthy rice substitutes. This month we tried out bulgur to great success. I’m definitely going to try a few other recipes until he’s desperately in love with it and can’t live without it (ha). This dish turned out as a great side to our Firecracker Shrimp and was super quick and easy to make. Great weeknight meal!

Lemony Bulgur With Carrots

Recipe courtesy Cooking Light

1 (14-ounce) can fat-free, reduced-sodium chicken broth
1 cup uncooked bulgur wheat
1 large carrots, julienne cut
1/2 teaspoon kosher salt
1 cup fresh parsley
3 tablespoons lemon juice

In 2-quart saucepan with lid, bring broth to boil. Add bulgur, carrot, and salt; simmer 7 minutes. Remove from heat and let stand, covered, 10 minutes. Chop parsley and mix with lemon juice and remaining oil. Stir parsley mixture into bulgur, fluff with fork.


~ by spontaneoustruth on February 1, 2010.

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