Bulgur Wheat with Pineapple, Pecans and Basil
Bulgur Wheat with Pineapple, Pecans and Basil
2 cups water
1 cup bulgur
1 20-ounce can Dole Tropical Gold’ pineapple chunks or Dole‘ pineapple chunks, drained
1/2 cup chopped pecans
2 tablespoons chopped fresh basil
2 tablespoons chopped Italian parsley
1% teaspoons olive oil
Combine water and bulgur In a large saucepan.
Heat to boiling, then reduce the heat, cover, and simmerfor 35-40 minutes, or until the bulgur is tender but not mushy.
Transfer the bulgur to a large bowl; let cool to room temperature.
Stir pineapple chunks, pecans, basil, parsley and oil into the bulgur. Serve at room temperature.
Makes 4 servings.
Nutritional information: Each serving has
309 calories, 6 g protein, 46 g carbohydrates, 13 g fat, 1 gsaturated fat, 0 mg cholesterol, 9 g fiber, 21 mg sodium, 16 g sugar.
2 cups water
1 cup bulgur
1 20-ounce can Dole Tropical Gold’ pineapple chunks or Dole‘ pineapple chunks, drained
1/2 cup chopped pecans
2 tablespoons chopped fresh basil
2 tablespoons chopped Italian parsley
1% teaspoons olive oil
Combine water and bulgur In a large saucepan.
Heat to boiling, then reduce the heat, cover, and simmerfor 35-40 minutes, or until the bulgur is tender but not mushy.
Transfer the bulgur to a large bowl; let cool to room temperature.
Stir pineapple chunks, pecans, basil, parsley and oil into the bulgur. Serve at room temperature.
Makes 4 servings.
Nutritional information: Each serving has
309 calories, 6 g protein, 46 g carbohydrates, 13 g fat, 1 gsaturated fat, 0 mg cholesterol, 9 g fiber, 21 mg sodium, 16 g sugar.
Bulgur Wheat with Pineapple, Pecans and Basil
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
