Bulgur with Cabbage and Green Beans

• 1 cup raw bulgur
• 2 tablespoons light olive oil
• 1 large red or yellow onion, quartered and thinly sliced
• One 8-ounce package shredded coleslaw cabbage
• One 10-ounce package frozen French-cut green beans, thawed
• Salt and freshly ground pepper to taste

1. Boil 2 cups water.
2. Pour the water over the bulgur in a heatproof container.
3. Cover and let stand until the water is absorbed, about 30 minutes.
4. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
5. Heat the oil in a large skillet or stir-fry pan.
6. Add the onion and saute over medium-low heat until translucent.
7. Layer the cabbage and green beans over the onions, cover, and cook for 5 minutes.
8. Then uncover, turn the heat up to medium-high, and saute, stirring frequently until all the vegetables are lightly and evenly browned.
9. Transfer the cooked bulgur to the skillet and stir it in.
10. Saute for another 3 to 4 minutes, stirring often.
11. Season with salt and pepper, and serve.
12. Bulgur with Cabbage and Green Beans (this page)
13. Black Bean Salad with Feta and Red Peppers (page 43)
14. Steamed summer squash
15. Fresh fruit or any fruity dessert from Chapter Eleven
16. Calories: 166
17. Total Fat: 5g
18. Protein: 5g
19. Carbohydrate: 26g
20. Cholesterol: 0mg
21. Sodium: 12mg

bulgur, light olive oil, red, cabbage, green beans, salt

Taken from www.epicurious.com/recipes/food/views/bulgur-with-cabbage-and-green-beans-372803 (may not work)