BULGUR PILAF WITH BROCCOLI AND PEPPERS

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Bulgur Pilaf With Broccoli and Peppers image

I have recently started the WW Core program which emphasizes whole grains, produce, and a little bit of good oil. Around the same time I started I also re-found a lovely little cookbook that a friend gave me a few years ago called "One Pot Vegetarian Dishes" by Amy Cotler. This pilaf is a modification of a recipe from that book. It needs a little salt and pepper but is a nice main dish or side dish depending on your eating style. The original recipe says it can be served either warm or cold though I have only tried it warm. And the original recipe called for red pepper. As I only had frozen green pepper that is what I used, but feel free to change it.

Provided by @MakeItYours

Number Of Ingredients 12

1 cup broccoli floret, cut small
1 onion, chopped (use a small onion)
2⁄3 cup frozen green bell peppers or 1 fresh green bell pepper, chopped
1 clove garlic, minced
1⁄2 tablespoon olive oil
1 cup canned tomato
1 cup bulgur
3⁄4 cup canned black beans, rinsed and drained
dried oregano (optional)
salt, to taste
pepper, to taste
3⁄4 cup hot water

Steps:

  • Bring a large pan of salted water to boil over high heat.
  • Add the broccoli and cook until it is crip tender but still green, about 1 to 2 minutes.
  • Drain the broccoli and rinse it briefly under cold water.
  • Using the same pan, add the oil.
  • Then add the onion, garlic, pepper, and oregano if using.
  • (Just use about 1/4 tsp.) Cook over medium heat, stirring often, until the onion is translucent which is about 3 to 5 minutes.
  • Add the tomatoes, bulgur, water, and salt and pepper to taste.
  • Bring to a boil and then reduce the heat to low.
  • Cover it and cook until all the liquid is absorbed.
  • Start checking at 10 minutes but it may take up to 15.
  • Turn off the heat and add the broccoli and the black beans.
  • Cover the pan and let it sit until the bulgur is tender but still slightly firm.
  • This will take about 10 to 15 minutes.

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