Tangy Vegetable Bulgur

Meat Marinade:
1 pound skinless chicken breast fillets
OR boneless pork loin or tenderloin
OR beef top sirloin steak
2 tablespoons chopped fresh mint*
1 6-ounce can frozen limeade concentrate, thawed
2 teaspoons minced garlic
Vegetable Bulgur:
1 cup chopped onions
2 teaspoons minced garlic
1 cup diced celery
1 tablespoon chopped fresh mint*
3 tablespoons fresh minced parsley
1 14 1/2 ounce can broth
1/2 cup water
1 cup bulgur wheat, uncooked**
1 cup shredded carrots
1 cup sliced red peppers
Fresh mint leaves
Cashew nuts, optional

Trim fat from meat and cut into thin strips 2 1/2 -inch long. Place meat, limeade, mint and garlic in a sealable plastic bag, turning to coat, and refrigerate.
Meanwhile, combine onions, garlic, celery, mint, parsley, broth and water in medium pan; bring to a boil. Add bulgur, cover, reduce heat and simmer about 15 minutes or until liquid is absorbed. Stir in carrots and red peppers; keep warm on low heat.
Drain marinade off meat. In a non-stick skillet, cook meat 4 to 5 minutes or until done and no longer pink.
Spoon bulgur onto serving platter; arrange meat strips on top. Garnish with fresh mint leaves or cashew nuts. Serve immediately. Makes 4 main dish meals.
*Dried mint may be used. If doing so, use only half the amount.
**For bulgur purchasing information, see inside front cover.
Nutrient Analysis. One serving (using chicken) provides 447 calories, 43 g protein, 58 g carbohydrates, 11 g fiber, 5 g fat, 96 mg cholesterol, 77 mg calcium, 861 mg potassium, and 456 mg sodium.