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Turkey and Bulgur Casserole (M, TNT)
Source: St. Louis Post-Dispatch 12/8/97
Serves: 4

1 tablespoon olive oil
1 large red bell pepper, cut in 1" pieces
1-1/3 cups uncooked bulgur/bulghur/burghul wheat*
2-2/3 cups hot water
15-1/2 ounces garbanzo beans/chickpeas, canned, drained
2 cups finely diced roasted turkey
2 tablespoons shredded fresh basil, or
2 teaspoons dried basil
Freshly ground pepper

*(available at health food stores and some supermarkets).

Heat oil in sauté pan. Add red bell pepper and sauté over high heat about 2 minutes. Add bulgur and stir briefly over low heat. Stir in hot water and bring to a boil. Cover and cook over low heat 8 minutes.

Add garbanzo beans, turkey and dried basil (but not fresh). Season to taste with salt and pepper. Cover and cook 2 minutes or until turkey and garbanzo beans are heated through. Add fresh basil, if using. Taste and adjust seasoning. Serve hot.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A