| 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.
A Message from our Provider:
“Luck has nothing to do with it”