Ingredients
- 1 cup bulgur wheat
- Cold water
- 3 tablespoons olive oil
- ½ pound fresh mushrooms, sliced
- 1 cup chopped onion
- ½ teaspoon oregano
- ½ teaspoon minced garlic
- 1 cup chopped, pitted black oil-cured olives
- 1 ½ cups chicken stock or water
- ½ tablespoon minced parsley
- 1 tablespoon minced fresh basil
- Nutritional Information
Nutritional analysis per serving (4 servings)
268 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 8 grams protein; 2 milligrams cholesterol; 206 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Rinse bulgur wheat in water and drain.
- Pour oil into a heavy-bottomed saucepan or casserole and place over high heat. Add mushrooms and cook, stirring, until they begin to brown.
- Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
- Stir in oregano, garlic, olives and bulgur. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
- Check for seasoning. The olives should make additional salt unnecessary. Stir in parsley and basil and serve.
30 minutes
Dining and Cooking