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Vegetable Bulgur Medley

Ingredients
  Sliced shiitake mushrooms/Sliced white mushrooms 1 Cup (16 tbs)
  Chopped leeks 1 Cup (16 tbs), thoroughly washed (White Portion And Some Green)
  Seeded minced chili peppers 1 Tablespoon (Hot / Mild)
  Garlic 2 Clove (10 gm), minced
  Olive oil 2 Teaspoon
  Cracked wheat 1⁄4 Pound, uncooked (Or Bulgur)
  Plum tomatoes 2 Large, blanched, peeled, seeded, and cut into strips
  Walnuts 1 Ounce, toasted and chopped
  Chopped fresh cilantro/Italian flat leaf parsley 1 Teaspoon (Chinese Parsley)
  Mexican seasoning 1 Teaspoon
  Lime juice 1 Teaspoon (No Sugar Added)
Directions

MAKING
1. In a 1-quart casserole, put together mushrooms, leeks, pepper, garlic, and oil; mix well.
2. Cover the casserole and cook on High for 3 minutes until the mushrooms soften; stir once in between cooking.
3. Stir in 1 cup of water and bulgur; cover and cook again on High for 4 minutes; stir once in between cooking.
4. Stir in rest of the ingredients.
5. Let it stand covered for 5 minutes.

SERVING
6. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Microwaving
Restriction: 
Vegan, Vegetarian
Ingredient: 
Bulgur
Interest: 
Everyday, Healthy
Cook Time: 
10 Minutes
Servings: 
4

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4.20769
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 221 Calories from Fat 69

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 0.9 g4.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 20.4 mg0.9%

Total Carbohydrates 35 g11.8%

Dietary Fiber 8.4 g33.5%

Sugars 3.7 g

Protein 6 g12.6%

Vitamin A 36.4% Vitamin C 18.4%

Calcium 3.8% Iron 11.7%

*Based on a 2000 Calorie diet

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Vegetable Bulgur Medley Recipe