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Bulgur Mexicana

Veggie.Lover's picture
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, chopped
  Bulgur wheat 1 Cup (16 tbs)
  Celery stalks 1 Large, thinly sliced
  Bell pepper 1⁄2 , seeded and diced (Green / Red Colored)
  Chili powder 1 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Vegetable stock 2 1⁄4 Cup (36 tbs)
  Condiment 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Pepper To Taste

Melt butter in a wide frying pan over medium heat.
Add onion and bulgur and cook, stirring occasionally, until onion is soft and bulgur is golden (7 to 8 minutes).
Stir in celery, bell pepper, chili powder, and cumin and cook for 2 minutes.
Pour in stock and bring to a boil.
Reduce heat to low; cover and simmer until all liquid is absorbed (about 20 minutes).
Season to taste with salt and pepper.
To serve, mound bulgur mixture on a platter or individual plates.
At the table, offer condiments, each in a separate bowl.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 909 Calories from Fat 248

% Daily Value*

Total Fat 28 g43.5%

Saturated Fat 16.1 g80.3%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 1643.7 mg68.5%

Total Carbohydrates 152 g50.5%

Dietary Fiber 39.1 g156.5%

Sugars 14.9 g

Protein 23 g47%

Vitamin A 58.8% Vitamin C 135.1%

Calcium 18.9% Iron 35.7%

*Based on a 2000 Calorie diet


Bulgur Mexicana Recipe