nutritional information

Per Serving:

  • Calories: 120
  • Protein: 5 g
  • Total Fat: 0.5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 26 g
  • Cholesterol: 0 mg
  • Sodium: 264 mg
  • Fiber: 6 g
  • Sugar: 2 g
Vegan

Bulgur with Curried Potatoes and Peas

Serves 6

Most often used to make tabbouleh, a Middle Eastern salad, bulgur is a form of whole wheat that has been precooked, dried, and ground. Curry powders can vary in spiciness, so feel free to use more or less according to your taste.
  • ¾ cup bulgur
  • 2 medium red potatoes, diced (2 cups)
  • 2 Tbs. minced fresh ginger
  • 1 Tbs. red curry powder
  • 1 cup frozen peas

1. Bring 11/2 cups water to a boil in medium saucepan. Add bulgur; season with salt, if desired. Remove from heat, cover, and let stand 30 minutes.
2. Meanwhile, coat large nonstick skillet with cooking spray. Heat over medium-high heat, and add potatoes. Cook 12 to 13 minutes, or until beginning to brown. Stir in ginger and curry powder, and cook 3 minutes more. Stir in frozen peas, and cook 2 minutes more, or until heated through. Toss potato mixture with bulgur in large serving bowl. Season with salt and pepper, if desired.

January 2009

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