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Sassy Bean & Bulgur

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Submitted by byron

YIELD

2 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

1 ½ 23
TABLESPOONS ML SUNFLOWER OIL
3 86.7
OUNCES ML/G RED KIDNEY BEANS
cooked
3 86.7
OUNCES ML/G CRACKED WHEAT (BULGUR)
cooked
3 86.7
OUNCES ML/G RICE
brown, cooked
3 86.7
OUNCES ML/G MUSHROOMS
sliced
3 86.7
OUNCES ML/G CARROTS
sliced
1 28.9
1 28.9
OUNCE ML/G TOMATO SAUCE
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML SALT
3 86.7
OUNCES ML/G SPINACH
leaves

Directions

Preheat oven to 350℉ (180℃).

Lightly grease 4 x 8 inch baking pan with sunflower oil.

Combine all ingredients together except spinach leaves.

Mix well.

Transfer to a baking pan and place in oven for 20 minutes.

Serve on bed of spinach leaves.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 357 27% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 760mg 32%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 26%
Sugars g
Protein 18g
Vitamin A 87% Vitamin C 11%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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