Bulgur With Leeks & Swiss Chard

2 Tbs olive oil
2 medium-size leeks, white and tender green parts chopped
1 lb Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
2 cups sliced mushrooms
4 cloves garlic, minced
3 cups vegetable broth
1 cup bulgur

1) Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often. Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally. Add garlic and chard leaves. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.
2) Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.

Review: Mike's been loving bulgur, due to it's low glycemic index. I think it's alright, but often requires lots of chewing. I'm a lazy eater. If it requires too much chewing, I can't be bothered. However, I love Swiss chard. The chard and leeks combined made for a tasty dish that I really liked. And, you can't go wrong with mushrooms. :)