Bulgur With Leeks and Swiss Chard

Ingredients

• 2 tablespoons olive oil
• 2 medium leeks, white and tender green parts chopped
• 1 lb swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
• 2 cups sliced mushrooms
• 4 garlic cloves, minced (about 4 tsp.)
• 2 3/4 cups low sodium vegetable broth
• 1 cup bulgur

Directions

1. 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. 2

   Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally. Add garlic and chard leaves.

3. 3

   Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.

4. 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.