bulgur and carrot pilaf

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Bulgur and Carrot Pilaf

 

Recipe By :Liz Weiss and Janice Newell Bissex

Serving Size : 5 Preparation Time :0:00

Categories : Grains Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 tablespoon butter

2 ounces fine egg noodles (about 1 cup)

1 large carrot -- shredded (about 1 cup)

1 cup bulgur

2 cups all-natural vegetable broth

(such as Imagine Natural)

 

Are you stuck in a rice rut? While rice is easy to make (hey, you can even boil

it in a bag!) and children usually like it, eating it night after night can get

a bit monotonous. To shake things up a bit at your table, try bulgur. Bulgur is

made from fiber-rich whole wheat kernels that have been steamed, dried, and

crushed. Makes 5 Servings.

 

1. Heat the oil and butter in a medium saucepan over medium-high heat. When the

butter melts, add the noodles and cook, stirring constantly, until lightly

browned, about 2 minutes. Stir in the carrot and bulgur. Add the broth and bring

to a boil. Reduce the heat and simmer, covered, stirring frequently, until the

liquid is absorbed, about 20 minutes.

 

Nutritional information per serving: 200 calories, 6g fat, 2g saturated fat,

270mg sodium, 32g carbohydrate, 7g fiber, 6g protein

 

WEB DOC (2004-02-13) http://www.mealmakeovermoms.com/recipes/recipes.html

 

Source:

" Canned Food Alliance "

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Per Serving (excluding unknown items): 196 Calories; 6g Fat (24.4% calories from

fat); 9g Protein; 31g Carbohydrate; 6g Dietary Fiber; 17mg Cholesterol; 235mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 530 0 0 0 0