Recipes

Spanish Bulgur
(Serves 8)

2 cups bulgur
3-1/2 cups boiling water
2 garlic cloves, minced
2 teaspoons olive oil
4 to 6 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt

Place the bulgur in a large bowl and pour the boiling water over it. Cover the bowl and let stand 20 minutes, until the bulgur is tender. Drain off any excess water.

In a large skillet, sauté the garlic in oil for a few seconds over medium heat. Do not let it brown. With the pan still on the heat, stir in the soaked bulgur and add the chili powder, cumin, and salt. Turn with a spatula to mix in the spices and continue cooking until the mixture is very hot. Serve immediately.

Per 3/4-cup serving: 136 calories; 1.9 g fat; 0.3 g saturated fat; 12.3% calories from fat; 0 mg cholesterol; 4.6 g protein; 27.6 g carbohydrate; 0.4 g sugar; 6.9 g fiber; 169 mg sodium; 22 mg calcium; 1.2 mg iron; 1.1 mg vitamin C; 191 mcg beta-carotene; 0.6 mg vitamin E

Recipe from Eat Right, Live Longer, by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.

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