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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats Vegetarian Diabetic, Nuts/grains, Side dishes, Vegetables, Vegetarian 4 Servings

INGREDIENTS

1/2 c Onion, chopped
1/2 c Celery, chopped
1/2 c Fresh mushrooms, sliced
1 Garlic, minced
1 T Cooking oil
1/2 c Carrots, sliced
1/2 c Zucchini, sliced
1/2 c Chicken/beef/ vegetable
broth
1/4 c Red/green pepper strips
optional
1/4 c Bulgur wheat
1/2 t Dried tarragon, crushed
1/4 t Salt

INSTRUCTIONS

In a 2-quart saucepan cook chopped onion, chopped celery, sliced
mushrooms, and garlic in hot oil about 5 minutes or till vegetables
are tender but not brown. Stir in sliced carrots, sliced zucchini,
chicken, beef or vegetables broth, red or green pepper strips,  bulgur,
dried tarragon, and salt. Bring to boiling; reduce heat.  Cover and
simmer for 8 to 10 minutes or till vegetables are tender.  Makes 4
servings. Food Exchanges per serving: 1 vegetables exchanges  Sub
Bulgur for Quinoa  Soruce: Better Homes and Gardens, Eating Light by
WHOM Brought to you  and yours via Nancy O'Brion and her Meal-Master
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

“God makes it, we mess it”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 811.4mg
Potassium: 380.3mg
Carbohydrates: 5.6g
Fiber: 1.3g
Sugar: 3g
Protein: 5.3g


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