1/2 cup Onion, chopped
1/2 cup Celery, chopped
1/2 cup Fresh mushrooms, sliced
1 cl Garlic, minced
1 tbsp Cooking oil
1/2 cup Carrots, sliced
1/2 cup Zucchini, sliced
1/2 cup Chicken/beef/ vegetable
-broth
1/4 cup Red/green pepper strips
-(optional)
1/4 cup Bulgur wheat
1/2 tsp Dried tarragon, crushed
1/4 tsp Salt
Directions
In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms, and garlic in hot oil about 5 minutes or till vegetables are tender but not brown.
Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables broth, red or green pepper strips, bulgur, dried tarragon, and salt.
Bring to boiling; reduce heat.
Cover and simmer for 8 to 10 minutes or till vegetables are tender.
Makes 4 servings.
Food exchanges per serving: 1 vegetables exchanges sub bulgur for quinoa soruce: better homes and gardens, eating light by whom