1. In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy - about 30 minutes.
2. Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, challot, vinegar and oil. Season with salt and pepper and toss. Top with cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (316g)|
|Recipe Makes: 1|
|Calories from Fat: 171 (35%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 22.4mg||7 %|
|Sodium 340.5mg||12 %|
|Potassium 908.5mg||24 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 16.4g||66 %|
|Sugars, other 50.3g|
|Protein 17.7g||25 %|
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: 486
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