Oriental Bulgur Bowl

Finding bulgur in an orient-inspired dish is unusual, but the bulgur adds a nutty flavor as well as a serious fiber boost.
  • 1 c. dried shitake mushrooms
  • 2 c. chicken broth, boiling
  • 2 T. soy sauce
  • Cooking spray
  • 1 c. snow peas
  • 1/2 c. matchstick carrots
  • 1 red pepper, sliced
  • 1 c. bulgur
  • 1 c. cubed pork tenderloin
  • Chopped tomato and green onions for garnish

Rehydrate the mushrooms in the boiling broth and soy sauce. Cover and let stand for 15 minutes.

Meanwhile, in a skillet coated with cooking spray, saute the snow peas, carrots and pepper. Add the bulgur and saute an additional 5 minutes. Add the liquid from the mushrooms and bring to a boil; reduce the heat and simmer for 7 minutes.

Chop the rehydrated shitake mushrooms and add them and the pork tenderloin to the skillet. Cook an additional 5-7 minutes or until the mushrooms and meat are heated through.

  • Yields: 4 servings
  • Preparation Time: 35 minutes
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