Ingredients

2 Tbsp. vegetable oil
1 medium onion, chopped
4 oz. fresh mushrooms, cut into sixths
1¼ cups Heartland^® Bulgur Wheat
2½ cups chicken stock
1 cup sun-dried tomatoes, chopped
Salt and ground pepper to taste
Cayenne pepper to taste
1 Tbsp. fresh basil, chopped or 1 tsp. dried
1 cup frozen corn kernels
2/3 cup frozen peas
3 oz. thinly sliced smoked chicken or turkey pastrami cut in thin strips (about ¾ cup strips)

Directions

Heat oil in saucepan, add onion, and sauté over medium heat about 5 minutes. Add mushrooms and sauté another 3 minutes. Stir in bulgur and sauté lightly. Add stock, sun-dried tomatoes, salt, pepper, and cayenne. If using dried basil, sprinkle into mixture and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add corn and peas, stir lightly, cover, and cook for 5 minutes or until vegetables are tender and liquid is absorbed. Stir in chicken and let stand to heat through. If using fresh basil, sprinkle over chicken. Adjust seasonings to taste and serve.