Bulgur Wheat with Smoked Chicken & Sun Dried Tomatoes

  • 2 tbsp. Tbsp. vegetable oil
  • Cayenne pepper to taste
  • 1 medium medium onion (chopped)
  • 1 tbsp. Tbsp. chopped fresh basil or 1 tsp. dried
  • 4 oz. mushrooms (cut in sixths)
  • 1 cup frozen corn kernels
  • 1 1/4 cups #3 coarse bulgur
  • 2/3 cup frozen peas
  • 2 1/2 cups chicken stock
  • 3 oz. thinly sliced smoked chicken or turkey pastrami cut in thin strips ((about 3/4 cup strips))
  • Salt and ground pepper
  1. Heat oil in saucepan, add onion, and sauté over medium heat about 5 minutes. Add mushrooms and sauté about 3 minutes. Add bulgur and sauté lightly. Add stock, sun-dried tomatoes, salt, pepper, cayenne, and dried basil, if using, and bring to a boil. Cover and cook 10 minutes over low heat. Add corn and peas, stir lightly, and cook covered for 5 minutes or until tender and liquid is absorbed. Stir in chicken and let stand to heat through. Add fresh basil, if using. Taste and adjust seasoning.