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Ingredientes
- 6 Tbsp. Butter
- 1 med Onion, finely minced
- 1/4 c. Serrano chiles, seeded and minced
- 1 1/4 c. Bulgur, coarse grade
- 2 Tbsp. Bulgur, coarse grade Salt
- 2 c. Beef or possibly chicken stock, boiling Mint
Direcciones
- Heat butter in saucepan. Add in onion and saute/fry over medium heat 5 min. Add in chiles to taste. Saute/fry 3 min. Add in bulgur. Saute/fry 4-5 min, stirring frequently. Add in tomato. Cook 4-5 min.
- Season to taste with salt. Add in boiling stock and cover pan. Cook 3 min on medium heat, then reduce heat to low and cook till bulgur absorbs liquid and holes appear on surface, 10-15 min.
- Reduce heat to very low. Place dish towel over mouth of saucepan and place lid over towel. Let steam 20 min. Remove lid and towel, stir with slotted spoon, lifting gently from bottom of pan. Recover with towel and lid. Let stand 10 min more. Season to taste with minced mint. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 573 | |
| Calories from Fat 319 | 56% |
| Total Fat 35.82g | 45% |
| Saturated Fat 18.26g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 193mg | 8% |
| Potassium 577mg | 16% |
| Total Carbs 39.26g | 10% |
| Dietary Fiber 9.5g | 32% |
| Sugars 1.5g | 1% |
| Protein 25.92g | 41% |
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