Ingredients
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup water
1
teaspoon dried thyme leaves
1
cup uncooked bulgur wheat
1
teaspoon canola or soybean oil
1
cup fresh sugar snap peas, cut into 3/4-inch pieces
1/2
cup finely chopped red bell pepper
1/3
cup sliced green onions (about 5 medium)
Preparation
In 2-quart saucepan, heat broth, water and thyme to boiling. Stir in bulgur. Cover; simmer 15 to 20 minutes, stirring occasionally, until bulgur is tender and water is absorbed.
Meanwhile, in 8-inch skillet, heat oil over medium-high heat. Add sugar snap peas, bell pepper and onions; cook 3 to 4 minutes, stirring frequently, until tender.
Stir snap pea mixture into cooked bulgur.
