| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 1 1/2 | c | Bulgur |
| 2 1/2 | c | Boiling water |
| 1/2 | c | Sliced almonds or other buts; (up to 1) |
| 1 | bn | (about 8) scallions; sliced thinly |
| 1 | Rome or Cortland apple; chopped | |
| 1/4 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 2 | tb | Soy margarine or butter; (up to 3) |
INSTRUCTIONS
"Here's a light, crunchy stuffing made of bulgur, apple and nuts. Almonds, hazelnuts, pecans, pine nuts and walnuts are all equally delicious." Place bulgur in a medium bowl. Pour in water, cover and let sit for 1 hour. Preheat oven to 350 degrees (F) . Add bulgur to nuts, scallions, apple, thyme, salt and pepper; toss well. Transfer mixture to a medium backing dish. Cut margarine or butter into small pieces and place on bulgur. Bake 15 minutes, serve hot or warm. Per serving: 233 calories; 7 g protein; 10g fat; 32 g carbohydrates, 0 mg Cholesterol; 201 g sodium; 8 g fiber. (ok, this one is a splurge- but I have two other recipes here for stuffing 1. Wild Rice and Apricot stuffing which has 3 g of fat and 2. Sweet Potato Stuffing which has 7 g of fat. In any case, any of these would be much lower in fat and cholesterol than what my mom will be whipping up for the holidays! Posted to EAT-LF Digest by "Lisa C. Ferguson" <filmgal@magicnet.net> on Nov 1, 1999, converted by MM_Buster v2.0l.
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