Broccoli Mushroom Bulgur Salad

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. Prep
20 min.
Cook
60 min.
Ready In
overnight
4 servings
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
Metric measurements

Ingredients

1/4cup sugarVideo
1/2teaspoon salt optional
1teaspoon paprika
1teaspoon celery seeds
1teaspoon onion powder or 2 tsp onion flakes
1/3cup wine vinegar or cider
3/4cup water
1cup cracked wheat (bulgur)
1each broccoli florets head, cut into florets*
1pound mushrooms thinly sliced
2tablespoon scallions, spring or green onions tops, shredded, finely choppd
* not incl. in nutrient facts

Directions

In saucepan, combine sugar, salt, paprika, celery seed, onion powder or onion flakes, vinegar and water and bring to boiling.

Pour over bulgur and allow to steep for 45-60 minutes.

Toss bulgur mixture with the mushrooms and broccoli and chill for 2 hours or overnight.

Serve cold, sprinkled with green onion tops for garnish.

First published: last updated: 2014-07-19

 
 
 
 
 
 
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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 2015% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 311mg 13%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 32%
Sugars g
Protein 16g
Vitamin A 6% Vitamin C 6%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?