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Science Healthnotes

Bulgur with Olive Oil and Lemon

Related recipes: Eat-Drink-and Weigh Less, Grains, High Fiber, Side Dishes, Vegetarian

From Eat, Drink, and Weigh Less
See other recipes from this cookbook >

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.

Preparation facts

Yield: 2 servings

Ingredients

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)

Directions

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.

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.

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.

Nutrition facts

Serving Size 1 serving

Calories 181

Calories from Fat 45 (25%)

% Daily Value*

8%Total Fat 5g

5%Saturated Fat 1g

24%Dietary Fiber 6g

8%Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Learn more about Aisle7.

Learn more about the authors of Aisle7 products.

The information presented in the Food Guide 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 February 2010.

*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

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