Directions:
- Place bulgur in a small bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
- In a large bowl, combine the rice, celery, carrot, green pepper, cranberries and bulgur. In a small bowl, whisk the parsley, vinegar, olive oil, onion, water, sesame oil, honey, garlic and seasonings. Pour over rice mixture; toss gently to coat.
- Arrange greens on salad plates. Top with rice mixture; sprinkle with almonds. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.32 Kcal (864 kJ) | ||
| Calories from fat | 83.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 14% | |
|---|---|---|---|
| Sodium | 215.85mg | 9% | |
| Potassium | 195.47mg | 4% | |
| Total Carbs | 28.5g | 10% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 4.52g | 9% | |
| Vitamin C | 10.5mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 114.51 Kcal (479 kJ) | ||
| Calories from fat | 46.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 14% | |
|---|---|---|---|
| Sodium | 119.8mg | 9% | |
| Potassium | 108.49mg | 4% | |
| Total Carbs | 15.82g | 10% | |
| Sugars | 3.01g | 22% | |
| Dietary Fiber | 2.62g | 19% | |
| Protein | 2.51g | 9% | |
| Vitamin C | 5.9mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 4% | |
| Calcium | 23.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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