What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!

Bulgur is tossed with fresh vegetables and a yogurt-herb dressing.
3/4 cup #2 medium bulgur
black pepper
1 1/2 cup water
1/8 teaspoon cayenne pepper
3/4 cup plain low-fat yogurt
1 large zucchini, diced
6 tablespoons minced fresh Italian parsley
1/2 pound mushrooms, cleaned, trimmed, finely diced
6 tablespoons minced fresh basil
1 large celery, diced
4 tablespoons minced fresh mint
1/2 large red bell pepper, diced
2 tablespoons fresh lemon juice
2 medium green onions, minced
2 tablespoons olive oil
2 tablespoons lightly toasted pine nuts
1 clove garlic, peeled and pressed
In a medium saucepan, combine the bulgur and water. Bring to a boil, cover, reduce heat to medium, and steam for 10 minutes. Remove the lid; stir and let sit for 10 minutes.
Stir together yogurt, parsley, basil, mint, lemon juice, olive oil, garlic, black pepper and cayenne. Set aside.
In a large bowl, combine the bulgur with the zucchini, mushrooms, celery, red pepper, green onions, and dressing. Refrigerate until ready. Garnish with the pine nuts and serve.
twbart72
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
April 30, 2009
Very nice recipe..I omitted the mint as I find it to over powering. I added more garlic and had a very Greek taste.Great main dish with chicken breast.