Bulgur Mexicana

prep time:: 10 min
total time:: 30 min

Makes 4 main servings

Kate Black

main-dish pilaf for lunch or light supper

ingredients

1 chopped ONION
1 C. BULGUR
1 chopped BELL PEPPER
1 teas. CHILI PEPPER
1 teas. GROUND CUMIN
PITA
GREENS
GRATED CHEESE
NON-FAT YOGURT
SALSA
TOMATOES

directions

1
Simmer chopped ONION (any size or kind) in small amount of WATER in a wide frying pan for 5 min. until tender.
2
Add BULGUR, BELL PEPPER (red or green), 2 C. WATER, CHILI PEPPER, and GROUND CUMIN.
3
Bring to a boil. Reduce heat to low; cover and simmer for 20 minutes until all liquid is absorbed.
4
Serve either in (whole wheat) PITA halves lined with GREENS (any type of lettuce, mixed greens, or even fresh spinach), or just on the greens.
5
Toppings: GRATED CHEESE (sharp cheddar, jarlsberg, or your favorite that goes well with spicy food), NON-FAT YOGURT (Greek-style, such as Fage, adds richness without lots of calories), and SALSA (your favorite). In season: TOMATOES, diced.
6
Servings: For 2 adults, this will make 2 meals -- IF half is put in a fridge container before serving the rest. [It freezes and microwaves well.]

notes

Adapted from a Sunset recipe by Janet and Mayer Schwartz who have eaten it very often (at least once a month) for over two decades and still think it is very yummy. And, of course, we like the other pluses: very easy, fast, and low-cal.

Source: Kate Black