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Bulgar (Cracked Wheat) Recipe
|Water||3 1⁄2 Cup (56 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Bulgur wheat||28 Ounce (1 Package)|
|Onion||1 Large, chopped|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4301 Calories from Fat 1390
% Daily Value*
Total Fat 158 g243.8%
Saturated Fat 67.1 g335.7%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 5987.6 mg249.5%
Total Carbohydrates 672 g223.9%
Dietary Fiber 174.4 g697.4%
Sugars 33 g
Protein 109 g218%
Vitamin A 61.6% Vitamin C 64.2%
Calcium 44.3% Iron 121.8%
*Based on a 2000 Calorie diet
Cook, stirring several times, 5 minutes, or until liquid is almost absorbed; cover.
Continue cooking very slowly, stirring several times with a fork, 45 minutes, or until wheat is very light and fluffy.
While wheat cooks, slice eggplants 1 inch thick; pare and cut into 1 inch cubes.
In a large frying pan saute onion in vegetable oil until soft; stir in eggplant and remaining 1 teaspoon salt; cover.
Cook slowly, stirring often, 30 minutes.
Add cooked wheat; toss lightly with two forks to mix well and to fluff up the wheat.