Vegetable and Bulgur Stir-Fry Recipe

  • 2 teaspoons O Organics Extra Virgin Olive Oil
  • 1/2 cup bulgur
  • 2 teaspoons sesame seeds
  • 1 clove garlic, minced or pressed
  • 1/4 cup sliced green onions (including tops)
  • 1 carrot, peeled and thinly sliced
  • 1 small zucchini ends trimmed, thinly sliced
  • 1 small crookneck squash, ends trimmed, thinly sliced
  • 1/8 pound mushrooms, thinly sliced
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1 cup broccoli florets
  • 1/2 cup O Organics Shredded Monterey Jack Cheese
  • Lemon wedges
  • Salt and pepper
  1. Heat oil in a 10- to 12-inch nonstick frying pan over medium-high heat. Add bulgur, sesame seeds, garlic, and onions; cook, stirring, for 2 minutes. Add carrots and cook, stirring, until sesame seeds are lightly toasted, about 2 minutes. Add zucchini, crookneck squash, and mushrooms and continue to cook for 1 more minute.
  2. Add basil, marjoram, oregano, and 1 cup water; reduce heat, cover and simmer for 5 minutes. Add broccoli and cook, covered, until liquid is absorbed, about 5 more minutes.
  3. Transfer to a serving dish. Sprinkle with cheese. Serve with lemon wedges, salt, and pepper to taste.