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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 333.3
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 760.0 mg
  • Total Carbs: 65.8 g
  • Dietary Fiber: 14.7 g
  • Protein: 13.9 g

View full nutritional breakdown of Vegetables with Beans and Bulgur calories by ingredient
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Vegetables with Beans and Bulgur

Submitted by: JO_JO_BA

Introduction

Simple, healthy and full of both protein and flavour, this is a delicious "power meal" for anyone who works or plays hard! Equally good warm, cool or room temp! Simple, healthy and full of both protein and flavour, this is a delicious "power meal" for anyone who works or plays hard! Equally good warm, cool or room temp!
Number of Servings: 4

Ingredients

    2 1/4 cups water
    1/2 tsp salt
    1 tsp black pepper
    1 cup dry bulgur
    1/4 cup water
    1 medium zucchini, sliced thin
    1 medium carrot, sliced into thin rounds
    1/2 lb mushrooms, sliced
    1/2 large red pepper, diced
    1/4 cup chopped red onion
    19 oz cooked chickpeas, drained and rinsed
    1/2 cup vegetable broth
    2 Tbsp Dijon mustard
    1 Tbsp fresh lemon juice
    1 tsp garlic powder
    1/4 cup parsley, chopped

Directions

Bring water, salt and pepper to a boil in a medium pot.
Add bulgur and simmer rapidly 5 minutes. Cover, remove from heat and let stand 20 minutes.
Meanwhile, heat 1/4 cup water over medium-high heat.
Add zucchini, carrot, mushrooms, pepper, and onion. Saute, stirring, 7-8 minutes.
Stir in chickpeas, broth, mustard, lemon juice and garlic powder. Bring to a simmer and cook 3 minutes longer.
Remove from heat, stir in cooked bulgur and parsley, and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.






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