Tangy Red Bulgur

• 1 tablespoon vegetable oil olive or vegetable
• 1 cup sweet red bell peppers red or green, or combination, chopped
• 1 cup zucchini or yellow squash, or combination, chopped
• 2 1/4 cups bloody mary mix or vegetable juice
• 1 cup cracked wheat (bulgur)
• 1 tablespoon lemon juice
• 1 teaspoon basil dried, crushed or 1 tb fresh, minced
• 13 cup onions green, chopped

1. Heat oil in large saucepan over medium heat.
2. Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally.
3. Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil.
4. Heat to boiling.
5. Reduce heat to Low.
6. Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally.
7. Garnish with green onions.
8. May be served warm or as a salad at room temperature.
9. To Microwave: In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini.
10. Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking.
11. Add vegetable juice, bulgur, lemon juice, and basil.
12. Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking.
13. Let stand, covered, 5 minutes.
14. Garnish with green onions.
15. Crockpot: Add all the ingredients except the basil and green onions and cook on Low for 8 hours, adding the basil after 7 1/2 hours.
16. Garnish with green onions just before serving.

vegetable oil olive, sweet red bell peppers, zucchini, bloody mary, cracked wheat, lemon juice, basil, onions green

Taken from recipeland.com/recipe/v/tangy-red-bulgur-2545 (may not work)