Bulgur with Olive Oil and Lemon
Bulgur is precooked cracked wheat that requires no further cooking beyond a good soak in boiling water. Use a very small amount of water, so the result will be fluffy and lightly chewy-and never mushy. Also, with less water, the natural nutty flavor of the grain comes through more strongly.
- 1/2 cup bulgur
- 1/2 cup boiling water
- 1 Tbs extra-virgin olive oil
- 1 Tbs fresh lemon juice
- pinch of salt
- finely minced fresh parsley (optional)
- Place the bulgur in a medium-small bowl.
- Pour in the water and cover the bowl with a plate. Let stand 30 minutes
- Stir in the olive oil and lemon juice, and add a little salt to taste.
- Stir in the parsley and serve warm or at room temperature.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Serving Suggestion: You can prepare this the day before and reheat in a microwave-or you can make it after work and eat it the same day. It keeps for up to a week if tightly covered and refrigerated.
Calories from Fat 64 (35%)
(11%)Total Fat 7g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrate 27g
(26%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.