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Bulgur with Curried Potatoes and Peas

Most often used to make tabbouleh, a Middle Eastern salad, bulgur is a form of whole wheat that has been precooked, dried, and ground. Curry powders can vary in spiciness, so feel free to use more or less according to your taste.

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Most often used to make tabbouleh, a Middle Eastern salad, bulgur is a form of whole wheat that has been precooked, dried, and ground. Curry powders can vary in spiciness, so feel free to use more or less according to your taste.

Servings
serving

Ingredients

  • ¾ cup bulgur
  • 2 medium red potatoes, diced (2 cups)
  • 2 Tbs. minced fresh ginger
  • 1 Tbs. red curry powder
  • 1 cup frozen peas

Preparation

1. Bring 11/2 cups water to a boil in medium saucepan. Add bulgur; season with salt, if desired. Remove from heat, cover, and let stand 30 minutes.

2. Meanwhile, coat large nonstick skillet with cooking spray. Heat over medium-high heat, and add potatoes. Cook 12 to 13 minutes, or until beginning to brown. Stir in ginger and curry powder, and cook 3 minutes more. Stir in frozen peas, and cook 2 minutes more, or until heated through. Toss potato mixture with bulgur in large serving bowl. Season with salt and pepper, if desired.

Nutrition Information

  • Serving Size Serves 6
  • Calories 120
  • Carbohydrate Content 26 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 6 g
  • Protein Content 5 g
  • Saturated Fat Content 0 g
  • Sodium Content 264 mg
  • Sugar Content 2 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g