1 cup uncooked Bulgur Wheat
2 cups vegetable broth
1/2-1 cup chopped carrots (I used frozen “crinkle cut” carrots)
2 T balsamic vinegar

Heat vegetable broth to boiling. Add bulgur and carrots, simmer about 10 minutes until broth is absorbed. Chill. When cold, stir in balsamic vinegar. Store covered in refrigerator.

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