4 Serves
35 Mins
Heat the olive oil in a saucepan over medium heat.
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TunisianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
10 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
65 mg / 4,700 mgSodium
367 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Add the bulgur wheat to the saucepan and toast for 3 minutes until fragrant.
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and cover.
Simmer the pilaf for 18 to 20 minutes until the liquid is absorbed.
Remove from heat and let the pilaf stand, covered, for 5 minutes before fluffing with a fork and serving.
48
g11
g18
g
Turkish