|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Looking for a vegetarian bulgur wheat recipe? Try this one. It's a vegetarian (with a vegan option) bulgur wheat pilaf made with mushrooms, green onions, red bell pepper and fresh parsley in white wine and lime dressing with a bit of basil, salt, and pepper, and, of course, plenty of healthy whole grain bulgur wheat.
If you like whole grains, quinoa salads or rice salads or rice pilafs, try something a little bit different with this super-healthy version of a bulgur wheat pilaf. It's vegan if you use vegan margarine instead of butter.
Note that this recipe makes about 8 servings, so plan on having some leftovers to store in a Tupperware container and take to work the next day. Or, take a little of the extra and wrap it up in a tortilla, add some cheese, and make yourself a leftovers sandwich wrap for lunch. This recipe is courtesy of The Wheat Foods Council.
- 1 1/2 cups uncooked bulgur wheat
- 3 cups water (or vegetable broth)
- 3 tablespoons butter (or use vegan margarine in order to keep it vegan)
- 1/2 pound mushrooms (sliced)
- 1 bunch green onions (chopped)
- 1 medium red bell pepper (chopped)
- 2 tablespoons lime juice
- 3 tablespoons dry white wine
- 1/4 cup parsley (chopped fresh or 1/8 cup dried)
- 1 tablespoon basil (dried)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Gather the ingredients.
In a medium pan, combine the bulgur wheat and the water or vegetable broth. Cover the pan and allow it to simmer over medium-high heat for about 5 minutes.
Remove the pan from heat and let it stand, covered, for about 5 more minutes. After 5 more minutes, drain any excess water or vegetable broth from the pan.
Next, melt the butter or margarine in a large skillet over medium heat. Sautee the mushrooms, onions, and peppers until the onions are clear and soft. Remove from heat.
Stir in the lemon juice, white wine, fresh parsley, basil, salt, and pepper and gently toss to combine well.
Combine the vegetable mixture with the prepared cooked bulgur wheat and serve immediately. Enjoy!