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Coat a medium saucepan with cooking spray; place over medium heat until hot. Add onion and carrot; saute?5 minutes or until tender. Add bulgur, currants, and salt; stir well. Add water; bring to a boil. Cover, reduce heat and simmer 10 minutes or until bulgur is tender and liquid is absorbed. Yield: 5 servings (serving size: 1 cup). Per serving: 228 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g Protein; 48g Carbohydrate; 0mg Cholesterol; 226mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Cooking Light, May 1994, page 82 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 5 servings|
|Calories from Fat: 2 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 85.5mg||2 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3.8g|
|Protein 0.6g||1 %|
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Calories per serving: 22
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