Citrus Bulgur

Citrus Bulgur

By Brian Higginson, RD, CD
Clinical Nutrition Specialist

Pineapple and orange team to create a just-right sweet touch to the bulgur. This processed form of cracked wheat is an excellent source of fiber and easy to cook. Consider it as a pantry staple. Great with our Blackened Salmon.

Try this with: Blackened Salmon

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • ¾ cup bulgur
  • 1 cup water
  • ½ cup pineapple juice
  • Grated rind and juice of one orange
  • ¼ cup raisins

Directions

  1. Heat the oil in a skillet over medium heat. Add the onion, cooking until translucent, 3 minutes.
  2. Pour in water, pineapple juice, orange juice, rind, and bulgur. Bring to a boil, lower heat, cook covered for 10 minutes.
  3. Remove from heat. Let stand, covered about 5 minutes more, until liquid is absorbed.
  4. Fluff with a fork, mix in raisins and serve.

Per serving: 168 calories, 4 gm protein, 32 gm carbohydrate, 4 gm fat, .5 gm sat fat, 3 gm mono fat, 0 mg cholesterol, 5 gm fiber, 7 mg sodium

THE SEASONED COOK Bulgur is a processed form of cracked wheat. It is an excellent source of fiber, easy to cook, and has a satisfying, nutty flavor. This delicious recipe is an excellent introduction to bulgur.

Click here to see more recipes from this collection, or on the 'recipes' tag below.

Comments
Blog post currently doesn't have any comments.
Leave comment



 Security code