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Cook'n with Betty Crocker 
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Mushroom-Curry Bulgur |
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Serves: 4 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 6 min Cook: 15 min Stand: 20 min Bulgur, also spelled bulgar, is whole what that has been cooked, dried and then broken into coarse fragments. It's different from cracked wheat in that it is precooked. Bulgur supplies many needed minerals, such as phosphorous, potassium and iron. 3 cups sliced mushrooms (8 ounces) 2 large onions, chopped (2 cups) 2 cloves garlic, finely chopped 3 cups frozen peas, red bell pepper and broccoli (or other combination) 1 1/2 cups uncooked bulgur wheat 1/4 cup currants or raisins 2 teaspoons curry powder 1/2 teaspoon salt 2 cups water 1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook mushrooms, onions and garlic in skillet about 8 minutes, stirring occasionally, until onions are tender. 2. Stir in remaining ingredients except water. Cook 2 minutes, stirring occasionally. Stir in water. Heat to boiling; remove from heat. Cover and let stand 15 to 20 minutes or until water is absorbed. NUTRITION INFORMATION 1 Serving Calories 255 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 350mg Carbohydrate 65g (Dietary Fiber 16g) Protein 12g %DAILY VALUE: Vitamin A 28%; Vitamin C 76%; Calcium 8%; Iron 18% DIET EXCHANGES: 3 Starch, 1 Vegetable, 1 Fruit From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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