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Bulgur Mexicana Recipe
|Onion||1 Medium, chopped|
|Bulgur wheat||1 Cup (16 tbs)|
|Celery stalks||1 Large, thinly sliced|
|Bell pepper||1⁄2 , seeded and diced (Green / Red Colored)|
|Chili powder||1 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Vegetable stock||2 1⁄4 Cup (36 tbs)|
|Condiment||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 909 Calories from Fat 248
% Daily Value*
Total Fat 28 g43.5%
Saturated Fat 16.1 g80.3%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 1643.7 mg68.5%
Total Carbohydrates 152 g50.5%
Dietary Fiber 39.1 g156.5%
Sugars 14.9 g
Protein 23 g47%
Vitamin A 58.8% Vitamin C 135.1%
Calcium 18.9% Iron 35.7%
*Based on a 2000 Calorie diet
Add onion and bulgur and cook, stirring occasionally, until onion is soft and bulgur is golden (7 to 8 minutes).
Stir in celery, bell pepper, chili powder, and cumin and cook for 2 minutes.
Pour in stock and bring to a boil.
Reduce heat to low; cover and simmer until all liquid is absorbed (about 20 minutes).
Season to taste with salt and pepper.
To serve, mound bulgur mixture on a platter or individual plates.
At the table, offer condiments, each in a separate bowl.