Increase the amount of grains in your diet by adding them to a pita stuffing. Not only do grains add valuable nutrients but they also let you reduce the amount of meat.
Ingredients
- 1/2 cup (125 mL) bulgur (medium or coarse)
- 8 oz (250 g) extra-lean ground beef
- 1 each carrot and zucchini, grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) no-salt-added tomato juice
- 1/2 cup (125 mL) chopped fresh coriander or parsley
- 2 tsp (10 mL) lime juice
- 4 whole wheat pitas
- 4 leaves leaf lettuce
- 16 slices English cucumber
- 16 cherry tomatoes, halved
- 1/4 cup (50 mL) low-fat plain yogurt
Steps
- In saucepan, bring 3/4 cup (175 mL) water to boil; stir in bulgur. Reduce heat to low; cover and simmer until no liquid remains, about 10 minutes.
- Meanwhile, in nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat from pan.
- Add carrot, zucchini, onion, garlic, chili powder, cumin and pepper; cook over medium heat, stirring occasionally, until onion is tender, about 5 minutes. Add tomato juice and bring to boil; reduce heat and simmer until liquid is almost evaporated, about 5 minutes. Stir in bulgur, 1/4 cup (50 mL) of the coriander and lime juice.
- Cut top third off each pita; place inside each bottom. Line each with lettuce leaf and some of the cucumber. Spoon in beef mixture; top with tomatoes, remaining cucumber, yogurt and remaining coriander.
