Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
¾ cup bulgur, rinsed and drained
1½ cups water
1 medium fresh jalapeño chile pepper, seeded and thinly sliced (see Tip)
1 tablespoon canola oil
1 tablespoon grated fresh ginger
¼ teaspoon salt
⅓ cup chopped fresh mint or cilantro
1 tablespoon finely shredded lemon peel
Fresh jalapeño chile pepper slices (optional)
Lemon wedges (optional)
Lightly coat an unheated 1½-quart slow cooker with variable heat settings with cooking spray (see Tip). Add bulgur, the water, sliced jalapeño pepper, oil, ginger and salt to the cooker.
Cover and cook on low-heat setting for 1½ hours. Stir in mint and lemon peel. Serve hot or at room temperature. If desired, garnish with additional jalapeño slices and lemon wedges.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.