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With definite Asian ancestry, this is a hearty and filling meal in a bowl, best served warm.

Makes 6 servings

1 c. bulgur
1/2 c. loosely packed cilantro leaves
3 T. Chunky peanut butter
2 T. reduced-sodium soy sauce
1 T. white-wine vinegar
1 t. sugar
1/8 t cayenne pepper
3 cups small broccoli florets, steamed until tender-crisp

1. In a medium saucepan, bring 3 cups water to a boil; stir in the bulgur. Reduce the heat and simmer until the liquid is absorbed (10-15 minutes).

2. In a food processor or blender, combine the cilantro, peanut butter, soy sauce, vinegar, sugar and cayenne; puree. Pour the peanut sauce over the bulgur; stir to combine. Add the broccoli; gently stir to combine. Cook, stirring occasionally, until heated through, 3-5 minutes

Per serving 174 calories, 5 g. total fat, 1 g. saturated fat, 0 mg cholesterol, 460 mg sodium, 29 g total carbohydrate, 8 grams dietary fiber, 8 g protein, 44 mg calcium POINTS per serving: 2