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Cracked Wheat Vegetable Pilaf Recipe
|Bulgur wheat||1 Cup (16 tbs)|
|Vegetable stock||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Diced green bell pepper/Diced red bell pepper / carrot||1⁄4 Cup (4 tbs)|
|Green onions||3 , thinly sliced|
|Shredded cheddar cheese/Jack cheese||2 Cup (32 tbs)|
|Whole kernel corn||1 Cup (16 tbs), cut off cob, or frozen and thawed|
|Egg||1 , lightly beaten|
|Tomato sauce||1 Can (10 oz)|
|Dry basil||1 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1675 Calories from Fat 717
% Daily Value*
Total Fat 81 g124.3%
Saturated Fat 50.5 g252.4%
Trans Fat 0 g
Cholesterol 453.6 mg
Sodium 2894.3 mg120.6%
Total Carbohydrates 157 g52.2%
Dietary Fiber 39.1 g156.5%
Sugars 19 g
Protein 80 g160.8%
Vitamin A 191.9% Vitamin C 208.5%
Calcium 190.7% Iron 64.6%
*Based on a 2000 Calorie diet
Stirring occasionally, let stand for about 1 hour or until liquid is absorbed.
Stir in parsley, bell pepper, onions, cheese, corn, and egg.
Add tomato sauce, basil, oregano, garlic salt, and pepper and stir gently.
Spoon into a shallow greased 1 1/2 quart casserole.
Cover and bake in a 350° oven until heated through (25 to 30 minutes).