Tangy Red Bulgur

1. 1

   Heat oil in large saucepan over medium heat.

2. 2

   Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally.

3. 3

   Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil.

4. 4

   Heat to boiling.

5. 5

   Reduce heat to Low.

6. 6

   Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally.

7. 7

   Garnish with green onions.

8. 8

   May be served warm or as a salad at room temperature.

9. 9

   To Microwave: In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini.

10. 10

    Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking.

11. 11

    Add vegetable juice, bulgur, lemon juice, and basil.

12. 12

    Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking.

13. 13

    Let stand, covered, 5 minutes.

14. 14

    Garnish with green onions.

15. 15

    Crockpot: Add all the ingredients except the basil and green onions and cook on Low for 8 hours, adding the basil after 7 1/2 hours.

16. 16

    Garnish with green onions just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.