Photo: Priscilla Du Preez
Bulgar Pilaf with Pumpkin and Raisins
9 ingredients
Serves 4.
openrecipes
When buying the pumpkin for this dish, choose one that feels solid and heavy (as pumpkins age, they dry out and become lighter). The skin should be hard, with no cracks or soft spots.
Estimated Nutrition (whole recipe, rough)
281
Calories
2g
Protein
14g
Fat
41g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Bulgur | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil
- About 1 lb. peeled and seeded sugar pie pumpkin, cut into 3/4-inch cubes
- 1 yellow onion, finely diced
- 1 cup coarse bulgur
- Salt, to taste
- 2 Tbs. golden raisins
- 1 Tbs. sugar
- 1/4 tsp. ground cinnamon
- 1 tsp. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes