Bulgur pilaf (a&p)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Bulgur |
| 1 | teaspoon | Oil |
| 1 | Onion; chopped | |
| 1 | Red bell pepper; cored and diced | |
| 4 | ounces | Sliced mushrooms |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | tablespoon | Low sodium soy sauce |
Directions
Cook the bulgur wheat in boiling salted water for 10 minutes, or until tender; drain well.
Heat the oil in a pan, add onion and bell pepper and fry for 5 minutes. Add mushrooms and cook, stirring, 2 minute.
Stir in the bulgur, parsley and soy. Serve as an accompaniment.
Serves 4. Do not freeze. mc-PER SERVING 9% cff: 177 cals; 2g fat; 6g prot; 37g carb; 0mg chol; 267mg sod; 9.1g fiber.
*Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative Cooking Collection. ISBN 0920691226>from Pat Hanneman (Kitpath) >Eat-lf Mailing List 98-Mar-11
Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)* Posted to EAT-LF Digest by KitPATh <phannema@...> on Mar 11, 1998