Source: dLife

A refreshing mix of grains with fresh chopped vegetables.

Servings

0.5 cup wheat, bulgur, dry
3 cup low fat unsalted chicken broth , divided
1 cup Rice, long grain, FastCook, dry
1 cup chopped tomato
8 oz fresh mint , chopped
0.25 cup fresh basil , chopped
0.25 cup fresh oregano , chopped
0.5 cup fresh chopped green onion
3 tbsp fresh lemon juice
3 tbsp olive oil
0.5 tsp salt
0.5 tsp black pepper

1 In a 1-quart saucepan combine bulgur and 1 cup chicken broth, then place over medium-high heat and bring to a boil. Reduce the heat to low and allow mixture to simmer, covered, for 15 minutes or until the broth has been absorbed and bulgur becomes fluffy and set aside.
2 While mixture is simmering, in a 2-quart saucepan combine the brown rice and the remaining 2 cups chicken broth and bring to a boil over medium-high heat. Once brought to boil reduce the heat to low and simmer the mixture, covered, for about 45 minutes or until the broth has become absorbed and the rice is tender then set aside.
3 In a large bowl combine the tomatoes, chopped herbs, green onions, lemon juice, oil, salt, and pepper and then stir the bulgur and rice into the mixture. Allow the mixture to cool until it reaches room temperature and garnish the mixture with lemon wedges and mint leaves if desired.