Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine vinegar do the trick.
Source: EatingWell Magazine, January/February 2008
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Shopping Tip: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Unlike cracked wheat, it simply needs a quick soak in hot water for most uses. Look for bulgur in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com or buylebanese.com.
Nutrition Facts
Serving Size: about 2/3 cup
Per Serving:
196 calories; protein 6.9g; carbohydrates 30.9g; dietary fiber 7.4g; sugars 7g; fat 6.9g; saturated fat 0.6g; vitamin a iu 3469.7IU; vitamin c 79.4mg; folate 26mcg; calcium 147.8mg; iron 2.7mg; magnesium 83.2mg; potassium 617.6mg; sodium 221.6mg; thiamin 0.2mg.
Exchanges:
1 starch, 1/2 fruit, 1 1/2 fat