* Exported from MasterCook * Tangy Red Bulgar Recipe By : Gourmet Grains/Beans/Rice/Dotty Griffith Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive or vegetable oil 1 cup chopped red or green bell pepper -- or combination 1 cup chopped zucchini or yellow squash -- or both 2 1/4 cups Bloody Mary mix or vegetable juice 1 cup bulgur wheat 1 tablespoon lemon juice 1 teaspoon dried basil -- crushed or 1 tablespoon fresh -- minced 1/3 cup chopped green onions Instructions: ------------- Heat oil in large saucepan over medium heat. Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally. Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally. Garnish with green onions. May be served warm or as a salad at room temperature. To Microwave: ------------- In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini. Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking. Add vegetable juice, bulgur, lemon juice, and basil. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking. Let stand, covered, 5 minutes. Garnish with green onions. Crockpot: --------- I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving. The resulting dish is indistinguishable from one made using the stove top method. I refuse to try the microwave method. I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles. From: Maggie MWORKMAN@VM.CC.PURDUE.EDU http://www.vuw.ac.nz/who/Amy.Gale/home.html - - - - - - - - - - - - - - - - - -