Cracked Wheat Vegetable Pilaf

2 cups bulgur wheat
2 cups boiling vegetable stock
2 Tbs chopped parsley
1/4 cup diced green bell pepper
1/4 cup diced carrots
3 scallions (including tops), thinly sliced
2 cups shredded Cheddar or jack cheese
1 cup frozen corn kernels
1 egg, lightly beaten
1 can (8oz) tomato sauce
1 tsp dry basil
1/2 tsp oregano
1/2 tsp garlic salt
1/4 tsp pepper

1) In a large bowl, combine bulgur and boiling stock. Stirring occasionally, let stand for about 1 hour or until liquid is absorbed.
2) Stir in parsley, bell pepper, carrot, scallions, cheese, corn and egg. Add tomato sauce, basil, oregano, garlic salt and pepper, and stir gently.
3) Spoon into a shallow, greased 1 1/2 quart casserole dish. Cover and bake in a 350F oven until heated through (25 to 30 minutes).

Review: I didn't realize this was supposed to soak for an hour. Apparently, if you follow this method, it will ensure the bulgur grains stay separate and slightly chewy. I didn't quite care and let it boil on the stove for about 10 minutes, until the liquid was gone. I was tired and hungry. This was a really yummy dish. It really seemed like a "comfort food" dish, though it's fairly low-carb (about 14 grams).