Try this Bulgur Wheat and Vegetables recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan combine mushrooms, zucchini, water, bulgur wheat, onion, green pepper, garlic, chicken bouillon granules, basil, celery seed thyme or marjoram, and pepper. Bring to a boiling, reduce heat; stir in chopped tomato. Let stand 5 minutes or till all the liquid is absorbed. Fluff the bulgur wheat mixture with a fork. Make 4 (3/4-cup servings). Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + VEGETABLE EXCHANGE Source: Better Homes and Garden Diabetic Cookbook Brought to you and yours by Nancy OBrion via her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 176 | ||
Calories from Fat: 5 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.1mg | 1 % | |
Potassium 251.7mg | 7 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 29.9g | ||
Protein 7.5g | 11 % | |
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: 176
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