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Bulgur Pilaf

Dinner ready in just 40 minutes! Try this hearty bulgar pilaf that's filled with veggies - a delicious meal.

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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6

2
tablespoons canola oil or butter, melted
1/2
cup slivered almonds
1
medium onion, chopped (1/2 cup)
1
medium carrot, chopped (1/2 cup)
1
can (14 ounces) chicken broth
1
cup uncooked bulgur
1/4
teaspoon lemon pepper seasoning salt or black pepper
1/4
cup chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Cook almonds in oil 2 to 3 minutes, stirring constantly, until golden brown. Remove almonds from skillet.
  • 2 Add remaining 1 tablespoon oil, the onion and carrot to skillet. Cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 3 Stir in broth, bulgur and lemon pepper seasoning salt. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and liquid is absorbed. Stir in almonds and parsley.

EXPERT TIPS

Expert Tips

"I try to grocery shop when I'm in a good mood. I find that when I'm in a bad mood, I splurge and get chocolate and more snacking foods. When I'm in a positive mood, I get more vegetables, fruits and good-for-me foods."—SHERRY L.

Bulgur is made from wheat berries that have been partially cooked and cracked. Bulgur, a whole-grain, imparts a nutty, whole wheat flavor with plenty of nutrients, such as phosphorus and iron.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
,
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
630mg
630%;
Total Carbohydrate
13g
13%
(Dietary Fiber
4g
4%
),
Protein
5g
5%
;
% Daily Value*:
Exchanges:
1 Starch;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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