Bulgur with Curried Potatoes and Peas
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.
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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.
Ingredients
- 3/4 cup bulgur
- 2 medium red potatoes, diced (2 cups)
- 2 Tbs. minced fresh ginger
- 1 Tbs. red curry powder
- 1 cup frozen peas
Preparation
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.
Nutrition Information
- Calories 120
- Carbohydrate Content 26 g
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 6 g
- Protein Content 5 g
- Saturated Fat Content 0 g
- Sodium Content 264 mg
- Sugar Content 2 g