Bulgur Salad with Balsamic Vinegar
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Ingredients (use vegan versions):
- 1 cup uncooked Bulgur Wheat
- 2 cups vegetable broth
- 1/2-1cup chopped carrots (I used frozen "crinkle cut" carrots)
- 2 tablespoon balsamic vinegar
Directions:
Heat vegetable broth to boiling. Add bulgur and carrots, simmer about 10
minutes until broth is absorbed. Chill. When cold, stir in balsamic
vinegar. Store covered in refrigerator.
Anyway, I thought this was very tasty, as did the other vegetarian type
I served it to. (My husband was less enthusiastic, but then, one of his
favorite foods is hot dogs.)
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