| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Margarine |
| 1 |
|
Onion, chopped |
| 1 |
c |
Bulgur or cracked wheat |
| 1/4 |
c |
Raisins |
| 1/4 |
c |
Dried apricots, diced |
| 2 |
c |
Boiling chicken stock |
| 1/4 |
c |
Parsley, fresh chopped (opt) |
|
|
Salt & freshly ground pepper |
INSTRUCTIONS
In nonstick skillet, melt margarine over medium heat. Cook onion, stirring
until softened. Stir in bulgur and cook, stirring for 1 minute.
Stir in raisins, apricot and stock; cover and simmer over low heat for 15
min or until liquid is absorbed. Stir in parsley, season to taste.
4 servings (large) 230 cal, 3 g fat, 0 mg chol, 395 mg sodium, 8 g protein,
44 g carbohydrate
Source: The Lighthearted Cookbook by Anne Lindsay 1988 Shared by Elizabeth
Rodier June 93
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