1 ½ cups bulgur (medium grind)
5 small ripe tomatoes (diced)
2 tbsp olive oil
1 tsp salt
2 cups chicken broth or water
Sautee the diced tomatoes in the heated olive oil for 5 minutes. Add the bulgur and sautee for 2 more minutes. Add the salt and broth and cook covered until the broth starts to boil. Once the broth starts to boil, bring the heat to low and cook until all the water is absorbed. Mix before serving.
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