BULGUR SAUTE
A side dish from "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. I recently "discovered" Bulgur wheat, and since then I have been making it all the time! It is such a good change from rice! For this recipe, I halved it as my own little lunch/snack. I used Hodgson Mill All Natural Bulgur Wheat with Soy Hot Cereal, 1 cube of regular beef bouillon, and simply sprinkled in some dried parsley flakes. Also, I didn't use margarine or butter, rather, I sprayed the saucepan with butter-flavored Pam. It turned out great!
Provided by BeccaB3c
Categories Grains
Time 35m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, melt margarine.
- Stir in bulgur, onion and celery.
- Cook over low heat, 10 to 15 minutes.
- Stir in water and beef bouillon; bring to a boil.
- Reduce heat, cover and simmer for about 15 minutes or until bulgur is tender and water is absorbed.
- Stir in parsley.
Nutrition Facts : Calories 63.9, Fat 3.9, SaturatedFat 0.7, Sodium 52.9, Carbohydrate 6.8, Fiber 1.6, Sugar 0.5, Protein 1.1
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