Skillet Bulgur and Vegetables with Shredded Basil

This is a tasty dish to turn to when you want something light, low fat, and grainy. Leftovers are good cold and make a good portable lunch the next day.


1ВЅ cupsВ bulgurimage

Вј cup oil

2 cloves garlic, minced

2 medium onions, diced

2 small to medium zucchini (1 pound), halved lengthwise and thinly sliced

2 tablespoons finely shredded fresh basil, or 1 teaspoon dried basil

2 medium carrots, grated

2 teaspoons tamari or other soy sauce

ВЅ teaspoon salt

Liberal seasoning freshly ground pepper

1 tablespoon butter, cut into bits

  1. Rinse the bulgur in a sieve under cold running water. Place in a medium bowl and pour boiling water over it to cover plus 1 inch. Let soak for 30 minutes, or until tender when tasted. Transfer small batches at a time to a large piece of cheesecloth or a clean kitchen towel and squeeze out all of the liquid, then place in a bowl and set aside.
  2. In a large skillet heat the oil over medium-high heat until hot but not smoking. Add the garlic and onions and saut for 5 minutes.
  3. Add the zucchini and basil and cook for 5 minutes, tossing occasionally. Add the carrots and cook for a few more minutes, or until the zucchini is tender but crisp not mushy.
  4. Add the bulgur, soy sauce, salt, pepper, and butter, and cook for 2 to 3 minutes, or until the bulgur is hot. Taste to adjust the seasoning. This dish is delicious as is or served with plain yogurt on the side.