Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Chicken broth 1 ea Long strip lemon zest
1 ea Clove garlic, minced 1/2 c Chopped onion
2 ea Round slices fresh ginger 1 c Bulghur (cracked wheat)
;root 1 sm (4 oz.) roasted red peppers,
pn Cumin ;chopped or cut into strips
Sprig mint

Combine chicken broth, garlic, ginger, coriander, cumin, mint, lemon
zest and onion. Bring to a boil and add bulghur. Cook according to
package directions. Two minutes before bulghur is done, mix in red
peppers. Finish cooking; fluff and keep warm.

Per serving: 235 CALORIES, 49g CARBOHYDRATES, 0mg CHOLESTEROL, 67mg
SODIUM, 10g PROTEIN, 3g FAT (1g sat)

By NYC chef and cooking teacher Katherine Alford, as reported by Candy
Sagon (THE WASHINGTON POST), reprinted in THE OLYMPIAN, 4/5/95.

Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 04-07-95

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