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Bulgur & Veggies
Source: Food Stamp Nutrition Connection

Fiber rich bulgur becomes a complete meal when combined with a variety of vegetables and garbanzo beans.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 111.3
Total Carbs 22.3 g
Dietary Fiber 5.6 g
Sugars 2.6 g
Total Fat 1.1 g
Saturated Fat 0.1 g
Unsaturated Fat 0.3 g
Potassium 180.1 mg
Protein 4.8 g
Sodium 184.8 mg
Dietary Exchanges
, 1 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  medium onions
1 tsp  canola oil
1 1/2 cup  wheat, bulgur, dry
2 cup  low sodium chicken broth
8 oz  canned garbanzo beans
1 cup  fresh broccoli florets
1 cup  shredded carrots
1 each  medium bell peppers
0.3333 cup  chopped parsley
  1. Heat canola oil in a large skillet. Add onions and cook until soft.
  2. Add bulgur and stir to coat. Add chicken broth, bring to boil.
  3. Lower heat to simmer. Add broccoli, carrots, bell pepper, and garbanzo beans (chickpeas). Cook 10 minutes or until liquid is absorbed and bulgur and vegetables are tender.
  4. Add parsley and stir. Serve warm or cold.

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