Bulgur Pilaf with Apricots and Raisins
INGREDIENTS:
6 oz Bulgur
1 ts Oil
1 Onion; chopped
1 Red bell pepper; cored and
-diced
4 oz Sliced mushrooms
1 tb Chopped fresh parsley
1 tb Low sodium soy sauce
6 oz Bulgur
1 ts Oil
1 Onion; chopped
1 Red bell pepper; cored and
-diced
4 oz Sliced mushrooms
1 tb Chopped fresh parsley
1 tb Low sodium soy sauce
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
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