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
Copyright 2014 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
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 2015.