Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
| Wheat | 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
- 150g/+5oz Prunes,
- Hot Water,
- 120ml/4fl.oz. Vegetable Oil,
- 900g/2lb Leeks,
- sliced,
- 225g/8oz Bulgar Wheat,
- 1 teasp Paprika,
- 600ml/20fl.oz. Boiling Water,
- Salt
Directions
Place the prunes in a bowl, cover with hot water and set aside to soak.
Heat the oil together with about 2 tablespoons of water in a large saucepan, add the leeks, mix well and cook over a low/medium heat for 5 minutes, stirring.
Add the bulgur, paprika and boiling water , mix well, bring to the boil then reduce the heat, cover and simmer for 10 minutes.
Drain the prunes, add them to the bulgur and season with salt. Mix well and continue to cook for a further 5-10 minutes until the bulgur is tender, adding a little more water if necessary to prevent it drying out. Serve hot.
Category:Bulgarian Recipes
Category:Bulgarian Vegetarian