Directions:
- Rinse bulgur thoroughly in colander under cold water removing any debris. Set aside.
- Heat oil in large saucepan over medium heat. Add onion and garlic. Saute 3 minutes or until onion is tender.
- Stir in zucchini and tomatoes, reduce heat to medium-low. cook, covered 15 minutes or until zucchini is almost tender, stirring occasionally.
- Stir chicken broth, bulgur, basil and pepper into veggie mixture. Bring to a boil over high heat. Recude heat to low. Cook, covered over low heat 15 minutes or until bulgur is tender and liquid is almost completely absorbed, stirring occasionally. Remove from heat, let stand covered for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.57 Kcal (245 kJ) | ||
| Calories from fat | 15.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 3% | |
|---|---|---|---|
| Sodium | 235.26mg | 10% | |
| Potassium | 174.2mg | 4% | |
| Total Carbs | 7.91g | 3% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 0.6mg | 3% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 44.77 Kcal (187 kJ) | ||
| Calories from fat | 12.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 3% | |
|---|---|---|---|
| Sodium | 179.8mg | 10% | |
| Potassium | 133.13mg | 4% | |
| Total Carbs | 6.04g | 3% | |
| Sugars | 1.25g | 7% | |
| Dietary Fiber | 1.8g | 9% | |
| Protein | 1.52g | 4% | |
| Vitamin C | 12.3mg | 27% | |
| Iron | 0.4mg | 3% | |
| Calcium | 10.2mg | 1% | |
* 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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