Directions:
- In a covered saucepan, saute the onions in the olive oil for a few minutes, stirring occasionally.
- Add the salt, pepper, basil, bay leaf, and rosemary or marjoram.
- Cover and cook for about 10 minutes, unil the onions are translucent and beginning to brown.
- Stir in the bulghur. Toast for about 2 minutes, until the bulghur begins to darken.
- Add the water, cover tightly, and bring to a boil.
- Reduce the heat to very low.
- Let the bulghur steam for about 15 minutes.
- Each grain should be separate and tender, but not chewy. Add a little more water if the bulghur seems underdone, but be sparing, or it will become mushy.
- Remove the bay leaf and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.24 Kcal (1060 kJ) | ||
| Calories from fat | 67.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 12% | |
|---|---|---|---|
| Sodium | 36.84mg | 2% | |
| Potassium | 262.92mg | 6% | |
| Total Carbs | 42.54g | 14% | |
| Sugars | 1.11g | 4% | |
| Dietary Fiber | 10.12g | 40% | |
| Protein | 6.64g | 13% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 122.98 Kcal (515 kJ) | ||
| Calories from fat | 32.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 12% | |
|---|---|---|---|
| Sodium | 17.89mg | 2% | |
| Potassium | 127.68mg | 6% | |
| Total Carbs | 20.66g | 14% | |
| Sugars | 0.54g | 4% | |
| Dietary Fiber | 4.91g | 40% | |
| Protein | 3.22g | 13% | |
| Vitamin C | 1mg | 3% | |
| Iron | 0.6mg | 7% | |
| Calcium | 20.9mg | 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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