Place oil in heavy pot with close fitting lid. Add all vegetables and bay leaf and stir over medium heat for several minutes. Pour in the stock, bring to a boil, and simmer for 5 minutes, covered. Add wheat, salt and bring to a fast boil again. Cook, covered, over very low heat for 15 minutes. If too moist, uncover and simmer another few minutes til liquid diminishes. For variation add 1 cup peas towards end of cooking times.
Analysis based on brown rice as bulgar not in the database.
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 29 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 289.1mg||10 %|
|Potassium 161.7mg||4 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 25.3g|
|Protein 2.9g||4 %|
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Calories per serving: 149
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