Broccoli Mushroom Bulgur Salad

overnight Prep: 20 minutes Cook: 60 minutes

806 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1/4	cup	sugar
1/2	teaspoon	salt	optional
1	teaspoon	paprika
1	teaspoon	celery seeds
1	teaspoon	onion powder	or 2 tsp onion flakes
1/3	cup	wine vinegar	or cider
3/4	cup	water
1	cup	cracked wheat (bulgur)
1	each	broccoli florets	head, cut into florets
1	pound	mushrooms	thinly sliced
2	tablespoon	scallions, spring or green onions	tops, shredded, finely choppd

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.

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Nutrition Facts

Serving Size 922g

Amount per Serving

Calories 806 5% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1246mg	52%
Total Carbohydrate 176.0g	59%
Dietary Fiber 32.0g	126%
Sugars 59.0g
Protein 32.0g	65%

Vitamin A	24%		Vitamin C	24%
Calcium	13%		Iron	43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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A superb and easy-to-follow recipe. The directions for reducing the chicken drippings to a sauce were clear, and the sauce that I made was better than anything I've ever made. Part of the reason for the success, I think, was the very thick-bottomed frying pan that I used, a new pan for me. But the recipe was the biggest ingredient. It was a superb dish!

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