Bulgar Wheat and Veggie Salad

Thanks to my friends giving me the leftover vegetable trays from a party on Saturday I was able to make a yummy bulgar wheat said with not much chopping for me. The bulgar is fairly low in calories and high in protein so when you add vegetable to stretch it out is is a fairly guilt free carb that is very satisfying. You can use any vegetables you have on hand. This combination of squash, peppers, mushrooms and shallots was really tasty together. It only took a bit to cook and could be served warm or cold.
1 cup dry bulgar wheat

1 t. Knorr chicken broth powder

2 cups of water
3/4 cup yellow squash chopped

3/4 cup of peppers- I used red, yellow and orange

1 shallot, minced

6 large mushrooms sliced
2T. Red wine vinegar

1t. Olive oil
In a sauce pan out the bulgar, chicken broth powder and water, you could use chicken stock if you wanted. Bring to a boil and reduce to simmer and cover while simmering for 15 minutes.
Remove from heat and stir to make sure it is not sticking to the pot.
In a fry pan sprayed with Pam, sautéed the squash and season with salt and pepper. You need only cook it a minute or two depending on how big you have chopped it. Once cooked place in a bowl big enough to hold the whole dish when done. Spray more Pam and add the shallots and cook for 30 seconds, then add the peppers and the mushrooms and continue cooking until they are done, about three minutes. Salt and pepper when done. Put those vegetables In the bowl with the squash and add the cooked bulgar and the oil and vinegar.  
Enjoy!