Bulgur with Zucchini and Herbs
- 1 cup low-sodium chicken or vegetable broth
- 1 cup water
- 1 teaspoon kosher salt
- 1 cup fine-grind bulgur
- 2 medium zucchini, ends trimmed and cut into small dice
- 1 tablespoon olive oil
- 2 medium garlic cloves, minced
- 1 cup small-dice red onion
- 2 teaspoons red wine vinegar
- 1 to 2 teaspoons finely chopped fresh herbs like thyme, oregano, marjoram, or Italian parsley (optional)
- This recipe is vegan
- Produce
- Herbs like thyme, fresh (1 teaspoons)
- Red onion, small (1 cup)
- Zucchini, medium (2)
- Canned Goods
- Chicken or vegetable broth, low-sodium (1 cup)
- Condiments
- Red wine vinegar (2 teaspoons)
- Cooking & Baking
- Garlic cloves, medium (2)
- Kosher salt (1 teaspoon)
- Olive oil (1 tablespoon)
- Pasta & Grains
- Bulgur (1 fine 1 cup fine-grind)
- Drinks
- Water (1 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published January 16, 2011 (2 years ago).
3 people saved this recipe.
