1. Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often. 2. Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally. Add garlic and chard leaves. 3. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper. 4. Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
