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Berthoud Pass Bulgur

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Ingredients
  Margarine 2 Tablespoon
  Celery 1⁄2 Cup (8 tbs), chopped
  Onion 1 Medium, chopped
  Mushrooms 1 Cup (16 tbs), sliced
  Bulgar/Cracked wheat 1 Cup (16 tbs)
  Dried dill weed 1⁄4 Teaspoon
  Dried whole oregano 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Low sodium chicken broth 2 Cup (32 tbs)
Directions

MAKING
1) In a large skillet, melt margarine. Saute celery, onions and mushrooms till tender. Keep stirring regularly.
2) Stir in the bulgar or cracked wheat. Saute until it turns golden brown.
3) Mix in dill weed, oregano, salt, pepper and the chicken broth.
4) Let the mixture come to a boil. Turn down the flame and cook on simmer for about 15 minutes.

SERVING
5) Serve the Berthoud Pass Bulgur hot, garnished with a sprig of dill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Simmering
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
2

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3.880555
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 467 Calories from Fat 132

% Daily Value*

Total Fat 15 g22.9%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 611 mg25.5%

Total Carbohydrates 74 g24.6%

Dietary Fiber 17 g68.1%

Sugars 6.4 g

Protein 17 g34.5%

Vitamin A 15.2% Vitamin C 17%

Calcium 9.5% Iron 19.3%

*Based on a 2000 Calorie diet

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Berthoud Pass Bulgur Recipe