Ingredients
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2 tablespoons margarine
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1 cup Bulgar wheat
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1 medium onion, chopped
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1 cup thinly sliced celery
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1/2 red bell pepper, diced
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3/4 teaspoon ground cumin
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1 teaspoon chili powder
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2 1/4 cups vegetable broth (or low-sodium beef broth)
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salt (to taste)
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fresh ground black pepper (to taste)
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2 jalapeno peppers, cored, seeded, and finely chopped
Instructions
- Melt margarine in skillet over medium-high heat; add bulgur and onion, cook until onion is tender and bulgur is golden.
- Add celery, bell pepper, jalapeno, cumin, chili powder, and cook for 2-3 minutes, then stir in broth and bring to a boil.
- Reduce heat and simmer for 15 minutes or so, or until all the liquid has been absorbed.
- Season to taste with salt and pepper.
- For Vegetarian use the Vegetable Broth.