Directions:
- In a small bowl stir together shallot, 1/4 teaspoon salt, and vinegar and let mixture stand while cooking bulgur.
- In a small heavy saucepan bring water with remaining 1/4 teaspoon salt to a boil. Stir in bulgur and cook, covered, over low heat 10 to 12 minutes, or until water is absorbed. Transfer bulgur to a large bowl and cool completely, stirring occasionally with a fork to break up lumps. Stir in shallot mixture, tarragon, oil, walnuts, and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.91 Kcal (1398 kJ) | ||
| Calories from fat | 149.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.61g | 26% | |
|---|---|---|---|
| Sodium | 598.78mg | 25% | |
| Potassium | 493.96mg | 11% | |
| Total Carbs | 41.21g | 14% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 9.69g | 39% | |
| Protein | 10.34g | 21% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 2.1mg | 12% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 149.33 Kcal (625 kJ) | ||
| Calories from fat | 66.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 26% | |
|---|---|---|---|
| Sodium | 267.79mg | 25% | |
| Potassium | 220.91mg | 11% | |
| Total Carbs | 18.43g | 14% | |
| Sugars | 2.75g | 25% | |
| Dietary Fiber | 4.33g | 39% | |
| Protein | 4.62g | 21% | |
| Vitamin C | 3mg | 11% | |
| Iron | 0.9mg | 12% | |
| Calcium | 29.3mg | 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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