Try this Bulgur with Celery and Sage recipe, or contribute your own.
Suggest a better description1. Heat oil in a heavy, medium saucepan over medium heat. Add bulgur, onion, celery, garlic and herbs and saute for 5 - 8 minutes, or until the vegetables are softened. 2. Stir in stock or water and bay leaf. Bring to a boil, reduce heat to low, cover and simmer for about 15 minutes, or until liquid is absorbed and the bulgur is tender but still chewy. Remove bay leaf, stir in parsley and season with salt & pepper. Serves 4. NOTE: Use your judgement for the amount of sage, thyme and marjoram! The amount in the recipe called for 1/2 TDSP of each, so I dont know if he meant TBSP or TSP! So, I used the lower. Add more if you think so! -- Glen AL601@FREENET.CARLETON.CA (FRANK LABERGE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 20 | ||
Calories from Fat: 6 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.8mg | 1 % | |
Potassium 55.1mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 2.8g | ||
Protein 0.5g | 1 % | |
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: 20
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