Ingredients
- 2 teaspoons canola oil
- 3/4 cup bulgur, (see Note)
- 1 large onion, chopped
- 2 cups chopped green cabbage
- 2 cups sliced carrots
- 1 1/2 cups reduced-sodium chicken broth, or vegetable broth
- 1 tablespoon reduced-sodium soy sauce, or tamari
- 1/2 cup chopped unsalted dry-roasted peanuts
- 2 tablespoon chopped fresh parsley
Cooking Directions
Step 1
Heat oil in a Dutch oven or large saucepan over medium heat. Add bulgur, onion, cabbage and carrots; cook, stirring, until the vegetables begin to soften, about 1 minute. Add broth and soy sauce (or tamari); bring to a boil. Reduce heat to low, cover and simmer until the bulgur is tender and the broth is absorbed, 10 to 15 minutes. Serve hot, sprinkled with peanuts and parsley.
Nutrition Info
- Serving: Per serving
- Calories: 280
- Carbohydrates: 37g
- Fat: 12g
- Protein: 11g
- Dietary Fiber: 9g
- Saturated Fat: 2g
- Monounsaturated Fat: 6g
- Cholesterol: 2mg
- Potassium: 564mg
- Sodium: 244mg
- Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 fat (mono)
- Carbohydrate Servings: 2