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Ingredients
1 cup large grain (No. 3) bulgur
2 tablespoons butter
½ cup finely chopped onion
1 teaspoon finely minced garlic
1 ½ cups chicken broth or water
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving
32 grams carbs; 18 milligrams cholesterol; 213 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 5 grams fiber; 356 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the bulgur in cold water and drain well.
- Step 2
Put the butter in a small saucepan and add the onion and garlic. Cook, stirring briefly, until onion is wilted.
- Step 3
Add the bulgur and blend well. Add the broth, salt and pepper and bring to a boil. Cover closely and let simmer 20 to 25 minutes, stirring occasionally from the bottom to prevent sticking. Cook just until all the liquid is absorbed.
Private Notes
Comments
I love bulgur. I used this recipe as a stuffing for the NYT recipe Roasted Cornish Hens with Bulgur Stuffing (Farakh Badari). Highly recommended!