Directions:
- In a large skillet or saute pan, combine the olive oil and onions; cook, stirring, over med-low heat until the onions are golden, about 15 minutes.
- Add in the bulgur; stir over med-low heat for about 10 minutes until it is toasted.
- Add in the garlic; cook/stir for 2 minutes.
- Add in the cumin; cook/stir for 1 minute or until warmed.
- While the bulgur is cooking, heat the broth to a boil in a pan; stir the boiling broth into the bulgur; add salt and figs; cover and cook over med-low about 20 minutes until the broth is absorbed and the bulgur is light and fluffy.
- Let stand off the heat, covered, for 10 minutes before serving.
- Spoon into serving bowl and sprinkle with dill and toasted walnuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 481.85 Kcal (2017 kJ) | ||
| Calories from fat | 186.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.71g | 32% | |
|---|---|---|---|
| Sodium | 942.67mg | 39% | |
| Potassium | 780.11mg | 17% | |
| Total Carbs | 67.33g | 22% | |
| Sugars | 20.51g | 82% | |
| Dietary Fiber | 14.81g | 59% | |
| Protein | 12.48g | 25% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 2.8mg | 16% | |
| Calcium | 121.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 147.89 Kcal (619 kJ) | ||
| Calories from fat | 57.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 32% | |
|---|---|---|---|
| Sodium | 289.33mg | 39% | |
| Potassium | 239.44mg | 17% | |
| Total Carbs | 20.66g | 22% | |
| Sugars | 6.3g | 82% | |
| Dietary Fiber | 4.55g | 59% | |
| Protein | 3.83g | 25% | |
| Vitamin C | 5mg | 27% | |
| Iron | 0.9mg | 16% | |
| Calcium | 37.3mg | 12% | |
* 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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