Directions:
- In a 1 quart saucepan, bring the water to a boil. Add the bulgur.
- Cover and let stand for 15 minutes or until the liquid has been absorbed. Fluff with a fork.
- In a large bowl combine the pimientos, vinegar, stock, oil, chives and thyme. Add the bulgur.
- Blanch the asparagus in boiling water for 4 minutes. Slice diagonally into 2 inch sections. Add to the bulgur and mix well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.2 Kcal (721 kJ) | ||
| Calories from fat | 52.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 9% | |
|---|---|---|---|
| Cholesterol | 11.77mg | 4% | |
| Sodium | 232mg | 10% | |
| Potassium | 382.78mg | 8% | |
| Total Carbs | 24.01g | 8% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 6.65g | 27% | |
| Protein | 7.38g | 15% | |
| Vitamin C | 7.9mg | 13% | |
| Iron | 2.9mg | 16% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 74.43 Kcal (312 kJ) | ||
| Calories from fat | 22.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 9% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 4% | |
| Sodium | 100.28mg | 10% | |
| Potassium | 165.46mg | 8% | |
| Total Carbs | 10.38g | 8% | |
| Sugars | 1.64g | 15% | |
| Dietary Fiber | 2.87g | 27% | |
| Protein | 3.19g | 15% | |
| Vitamin C | 3.4mg | 13% | |
| Iron | 1.3mg | 16% | |
| Calcium | 28.2mg | 7% | |
* 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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