Mushroom-Curry Bulgur

Serves: 4
Total Calories: 446


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.

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.

Nutritional Facts:

Serves: 4
Total Calories: 446
Calories from Fat: 9

This Mushroom-Curry Bulgur recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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