Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | 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 cup bulgur wheat
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 2 tbsp butter
- 2 cup water
- 2 1/2 tsp bouillon granules
- 2 tbsp parsley
- =
Directions
In a medium skillet cook bulgur, onion, and celery in butter over low heat 10 to 15 minutes or until onion is tender, stirring frequently. Stir in water and beef bouillon granules. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or till bulgur is done. Stir in parsley. Variation: prepare bulgur saute as above, except stir 1 to 2 teaspoons curry powder into the bulgur-vegetable mixture before the first cooking step. Continue with recipe as directed. Each serving: 141 calories, 4 g protein, 4 g fat