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Associate.com - Share Your Recipe!

Recipe Name: Bulgur Pilaf (a&p) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
6 Ounce(s) Bulgur
1 Teaspoon(s) Oil
1 Onion, chopped
1 Red bell pepper, cored and
diced
4 Ounce(s) Sliced mushrooms
1 Tablespoon(s) Chopped fresh parsley
1 Tablespoon(s) Low sodium soy sauce
Directions:
1998

Cook the bulgur wheat in boiling salted water for 10 minutes, or
untiltender; 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; 6gprot; 37g carb; 0mg chol; 267mg sod; 9.1g fiber.*Recipe from
HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P CreativeCooking
Collection. ISBN 0920691226 >from Pat Hanneman (Kitpath) >Eat-lfMailing
List 98-Mar-11Recipe by: HIGH FIBRE COOKING, by Carole Handslip
(1988)*Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on
Mar 11,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 176
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 143.7mg
Potassium: 321.6mg
Carbohydrates: 36.4g
Fiber: 8.6g
Sugar: 2.1g
Protein: 6.7g


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