Zucchini-Apple Bulgur
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
water
|
|
| ⅔ | cup |
apple juice
|
|
| ¾ | cup |
cracked wheat (bulgur)
|
|
| 1 | cup |
apples
chopped |
*
|
| 1 | cup |
zucchini
chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
water
|
|
| 158 | ml |
apple juice
|
|
| 177 | ml |
cracked wheat (bulgur)
|
|
| 237 | ml |
apples
chopped |
*
|
| 237 | ml |
zucchini
chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
Directions
Heat water and apple juice to boiling, add bulgur, and return to boil.
Reduce heat and simmer 20 minutes, until liquid is absorbed.
While bulgur is cooking, sauté the apple and zucchini (peeled or not, as you prefer) according to your method of choice, such as using a bit of apple juice or water, until softened.
Stir in the salt and cinnamon, then add the cooked bulgur.
