Mexican Bulgur


2 tablespoons butter
1 cup bulgur wheat, dry
1 medium onion, chopped
1 cup celery, thinly sliced
1/2 cup red bell pepper, diced
3/4 teaspoon ground cumin
1 teaspoon chili powder
2¼ cups low sodium, fat reduced beef broth or water
Salt and pepper to taste (Optional)
Fresh lime


Calories/Serving: 140
One serving provides approximately: 4 g protein, 20 g carbohydrates,
5 g fiber, 4.5 g fat (2.3 g saturated), 10 mg cholesterol, 22 mcg folate, 1 mg iron,
230 mg sodium.

Source: Wheat Foods Council

mexican bulgur


Melt butter in skillet over medium heat. Add dry bulgur and chopped onion.

Cook until onion is limp and bulgur is golden.

Stir in celery, diced pepper, cumin and chili powder; cook for 2 minutes on medium heat. Stir in beef broth or water and bring to a boil.

Reduce heat; simmer for 20 minutes or until all liquid is absorbed.

Salt and pepper to taste. Serve with a wedge of fresh lime as a garnish and to squeeze on each individual dish to bring out the flavors of the dish.

Servings: 6