Tangy Vegetable Bulgur

Juanita S. tried this recipe on her husband and was asked to make this again!

A hearty main dish so good you won’t miss the fat.

Meat Marinade:

1 pound skinless chicken breast fillets, boneless pork loin, tenderloin, or beef top sirloin steak
2 tablespoons chopped fresh mint*
1 6-ounce can frozen limeade concentrate, thawed
2 teaspoons minced garlic

Vegetable Bulgur:
1 cup chopped onions 2 teaspoons minced garlic
1 cup diced celery 1 T. chopped fresh mint*
3 T. fresh minced parsley 1 14 ½ ounce can broth
½ cup water 1 cup bulgur wheat, uncooked
1 cup shredded carrots 1 cup sliced red peppers
Fresh mint leaves Cashew nuts, optional

Trim fat from meat and cut into thin strips 2 ½ -inch long. Place meat, limeade, mint and garlic in a sealable plastic bag, turning to coat, and refrigerate.

Meanwhile, combine onions, garlic, celery, mint, parsley, broth and water in medium pan; bring to a boil. Add bulgur, cover, reduce heat and simmer about 15 minutes or until liquid is absorbed. Stir in carrots and red peppers; keep warm on low heat.

Drain marinade off meat. In a non-stick skillet, cook meat 4 to 5 minutes or until done and no longer pink.

Spoon bulgur onto serving platter; arrange meat strips on top. Garnish with fresh mint leaves or cashew nuts. Serve immediately. Makes 4 main dish meals.

*Dried mint may be used. If doing so, use only half the amount.

Nutrient Analysis—One serving (using chicken) provides 447 calories, 43 g protein, 58 g carbohydrates, 11 g fiber, 5 g fat, 96 mg cholesterol, 77 mg calcium, 861 mg potassium, and 456 mg sodium.