Ingredients
Yield
6 servings (serving size: 1 1/4 cups)
Ingredients
1 cup uncooked bulgur
1 cup boiling water
1 cup frozen shelled edamame (green soybeans)
1 pound yellow and red cherry tomatoes, halved
1 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
2 tablespoons chopped fresh dill
1 cup chopped green onions
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
Nutritional Information
Calories:208
Fat:10.5g (sat 1.3g,mono 6.7g,poly 1.2g)
Protein:6.3g
Carbohydrate:25.4g
Fiber:7.1g
Cholesterol:0.0mg
Iron:2.2mg
Sodium:332mg
Calcium:59mg
Preparation
Yield 6 servings (serving size: 1 1/4 cups)
Ingredients 1 cup uncooked bulgur 1 cup boiling water 1 cup frozen shelled edamame (green soybeans) 1 pound yellow and red cherry tomatoes, halved 1 cup finely chopped fresh flat-leaf parsley 1/3 cup finely chopped fresh mint 2 tablespoons chopped fresh dill 1 cup chopped green onions 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Preparation
Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
Nutritional Information Calories:208 Fat:10.5g (sat 1.3g,mono 6.7g,poly 1.2g) Protein:6.3g Carbohydrate:25.4g Fiber:7.1g Cholesterol:0.0mg Iron:2.2mg Sodium:332mg Calcium:59mg
