Bulgur With Leeks And Swiss Chard

• 2 tablespoons olive oil
• 2 medium leeks, white and tender green parts chopped
• 1 lb swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
• 2 cups sliced mushrooms
• 4 garlic cloves, minced (about 4 tsp.)
• 2 3/4 cups low sodium vegetable broth
• 1 cup bulgur

1. Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often.
2. Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally. Add garlic and chard leaves.
3. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.
4. Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.

olive oil, leeks, swiss chard, mushrooms, garlic, vegetable broth, bulgur

Taken from www.food.com/recipe/bulgur-with-leeks-and-swiss-chard-296168 (may not work)