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Ingredientes
- The Perfect Pantryâs Bulgur with Cheese & Eggplant
- Kalynâs Kitchenâs Bulgur Salad with Tomatoes, Cucumbers, Parsley, Mint & Lemon
- 101 Cookbooksâ Bulgur, Celery & Pomegranate Salad
- Mediterranean Cooking in Alaskaâs Red Lentil & Bulgur Soup with Lemon & Mint
- Madhuramâs Eggless Cookingâs Bulgur Upma
- Spiced Bulgur Pilaf with Pine Nuts & Currants
- Adapted from Deborah Madisonâs Vegetarian Cooking for Everyone
- 2 tbsp olive oil
- 1/2 medium onion, diced
- 1 garlic clove, minced
- 3/4 tsp ground coriander
- 3/4 tsp ground cumin
- 1 cup bulgur, rinsed
- 1/4 tsp salt
- 1 1/4 cups water
- 1/3 cup currants (raisins, dried cranberries, or dried cherries could be substituted)
- 2 green onions, sliced
- 1/3 cup toasted pine nuts
View Full Recipe at Cookin' Canuck
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 631g | |
| Calories 1129 | |
| Calories from Fat 460 | 41% |
| Total Fat 53.39g | 67% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 632mg | 26% |
| Potassium 1417mg | 40% |
| Total Carbs 155.35g | 41% |
| Dietary Fiber 32.5g | 108% |
| Sugars 36.94g | 25% |
| Protein 25.59g | 41% |
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