Directions:
- Simmer the bulgur in the broth, uncovered, for about 15 min, mixing occasionally.
- Add granulated garlic and basil and stir thoroughly, then set aside so bulgur can absorb any remaining liquid.
- Sauté the onions and mushrooms in 1 tbsp of the olive oil until onions are softened and starting to turn translucent.
- Add bell peppers and continue to cook until peppers are crisp-tender.
- Season with salt and pepper.
- Add the bulgur wheat to the pan with the vegetables and toss to combine, breaking up any lumps.
- Drizzle with remaining olive oil (or alternatively, stir in some butter). Taste for seasoning and adjust accordingly.
- Serve immediately while hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.01 Kcal (833 kJ) | ||
| Calories from fat | 79.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 14% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 479.53mg | 20% | |
| Potassium | 325.6mg | 7% | |
| Total Carbs | 23.79g | 8% | |
| Sugars | 5.17g | 21% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 5.26g | 11% | |
| Vitamin C | 62.8mg | 105% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.6mg | 148% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 72.6 Kcal (304 kJ) | ||
| Calories from fat | 29.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 14% | |
|---|---|---|---|
| Cholesterol | 0.34mg | 0% | |
| Sodium | 174.94mg | 20% | |
| Potassium | 118.78mg | 7% | |
| Total Carbs | 8.68g | 8% | |
| Sugars | 1.89g | 21% | |
| Dietary Fiber | 1.93g | 21% | |
| Protein | 1.92g | 11% | |
| Vitamin C | 22.9mg | 105% | |
| Vitamin A | 0.5mg | 49% | |
| Iron | 9.7mg | 148% | |
| Calcium | 9.8mg | 3% | |
* 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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