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Ingredients
8 ounces whole onion or 7 ounces chopped onion (1 ⅔ cups)
2 teaspoons sesame oil
1 teaspoon curry powder
½ cup bulgur
1 cup no-salt-added chicken stock
½ cup frozen peas
½ cup frozen corn
Nutritional analysis per serving (2 servings)
54 grams carbs; 4 milligrams cholesterol; 307 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 9 grams fiber; 220 milligrams sodium; 11 grams protein; 9 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
Chop onion.
- Step 2
Heat oil in nonstick skillet or pot and saute onion until it begins to soften. Stir in curry powder and bulgur, mixing for about 30 seconds.
- Step 3
Add the stock. Stir, reduce heat, and simmer about 10 minutes.
- Step 4
A few minutes before the bulgur is ready, stir in peas and corn and cook until they are heated through and bulgur is done.
Private Notes
Comments
Flavor profile was a bit subtle but when paired with a spicy tandoori chicken it turned out very nice. I'd make it again as long as I had a strong main dish to balance it out.