| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eat-lf mail, Side dish | 4 | Servings | ||
INGREDIENTS
| 6 | oz | Bulgur |
| 1 | t | Oil |
| 1 | Onion, chopped | |
| 1 | Red bell pepper, cored and | |
| diced | ||
| 4 | oz | Sliced mushrooms |
| 1 | T | Chopped fresh parsley |
| 1 | T | Low sodium soy sauce |
INSTRUCTIONS
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@wizard.ucr.edu> on Mar 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 176
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 143.7mg
Potassium: 321.6mg
Carbohydrates: 36.4g
Fiber: 8.6g
Sugar: 2.1g
Protein: 6.7g