Try this Vegetable-Bulgur Pilaf recipe, or contribute your own.
Suggest a better descriptionIn a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms, and garlic in hot oil about 5 minutes or till vegetables are tender but not brown. Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables broth, red or green pepper strips, bulgur, dried tarragon, and salt. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or till vegetables are tender. Makes 4 servings. Food Exchanges per serving: 1 vegetables exchanges Sub Bulgur for Quinoa Soruce: Better Homes and Gardens, Eating Light by WHOM Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 | ||
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Calories: 100 | ||
Calories from Fat: 35 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 167mg | 6 % | |
Potassium 257.8mg | 7 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 11.3g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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