Purple tabouleh, who knew
cook bulghur in rice cooker
bake beetroot whole in their skins wrapped in foil.
Process half of the cooked beetroot with some olive oil and balsamic to make a wettish puree
dice other beetroot into the size of a chickpea
mix both beetroot preparations with bulghur until well covered. then add all the other ingredients so they stay somewhat green.
season to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (6009g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 10623 | ||
Calories from Fat: 1286 (12%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 142.9g | 191 % | |
Saturated Fat 20.9g | 105 % | |
Monounsaturated Fat 84.1g | ||
Polyunsanturated Fat 25g | ||
Cholesterol 0mg | 0 % | |
Sodium 3010mg | 104 % | |
Potassium 26200.2mg | 689 % | |
Total Carbohydrate 2185.2g | 643 % | |
Dietary Fiber 461.2g | 1845 % | |
Sugars, other 1724g | ||
Protein 303.5g | 434 % | |
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: 10623
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.