Bulgur Salad with Balsamic Vinegar
1 cup uncooked Bulgur Wheat
2 cups vegetable broth
1/2-1cup chopped carrots (I used frozen crinkle cut carrots)
2 tablespoon 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.
Anyway, I thought this was very tasty, as did the other vegetarian type I served it to. (My husband was less enthusiastic, but then, one of his favorite foods is hot dogs.)