Vegetarian

Bulghur and Tomatoes takes several minutes to prepare.

Bulghur and Tomatoes takes several minutes to cook.

Bulghur and Tomatoes makes 10 servings.

The ingredients for Bulghur and Tomatoes are:

Cherry Tomatoes (about 2 cups)
Bulghur wheat (1 cup, dry)
Garlic (2 cloves, sliced or crushed)
Water (2 cups, boiling)
Salt and pepper to taste

Here is how you make Bulghur and Tomatoes:

Wash the cherry tomatoes and put them into a large saucepan/non-stick frying pan over high heat. Your goal is to cook the tomatoes until they are soft, start to burst and start to blacken. You do not need to add oil if you are using a non-stick pan, otherwise, you might want to add a tsp or olive oil, but that's completely optional).While the tomatoes are cooking, put the bulghur in a big bowl. Boil the water and then pour it over the blughur and cover the bowl.By now, the tomatoes have started to soften. Add the garlic cloves, season gently with salt and pepper. When the tomatoes are ready (bursting and starting to burn a little) lower the heat and pour add the bulghur along with any liquid that has not yet been absorbed.If there is still a lot of liquid, keep cooking covered over low heat. Once the liquid has been absorbed, stir well, season to taste and enjoy,Serving Size: .5 cupNumber of Servings: 10Recipe submitted by SparkPeople user SUSIESER.

The nutritional information for Bulghur and Tomatoes is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 34.9

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 1.1 mg
• Total Carbs: 1.5 g
• Dietary Fiber: 0.4 g
• Protein: 0.3 g