Whole Grain Garden Bowl with California Raisins
Make ahead or last minute for a filling and nutritious vegetable, grain and raisin side dish.
- 4 teaspoons butter or margarine
- 4 teaspoons chopped onion
- 2/3 cup cracked wheat bulgur
- 1 1/3 cups chicken broth
- 1/3 cup carrots, cut into 2-inch strips
- 3 ounce frozen green beans
- 1/3 cup sliced celery
- 1 teaspoon fresh lemon juice
- Pinch of thyme
- Pinch of tarragon
- Pinch of marjoram leaves
- 3/4 cup California raisins
- 2 teaspoons chopped parsley; for garnish
In heavy saucepan, melt margarine. Stir in onion and bulgur. Cook and stir over low heat, 3 minutes. Add broth; bring to boil. Reduce heat; cover pan and simmer 15 minutes. Meanwhile, in another saucepan, cook carrots and beans with a small amount of water for 10 minutes; add celery and cook until just tender, 4 to 5 minutes more. Drain and keep warm.
To assemble, combine bulgur, vegetables, lemon juice, herbs and raisins in mixing bowl; toss gently but thoroughly. Turn into serving bowl or arrange on individual lettuce-lined salad plates. Garnish with parsley sprigs, if desired.
Nutrition Facts Per Serving
Calories 160 (19% from fat); Total Fat 3.5g (sat 2g, mono 1g, poly 0g, trans 0g ); Cholesterol 5mg; Protein 3g; Carbohydrate 30g; (Dietary Fiber 5g; Sugars 15g; ); Iron 1mg; Sodium 260mg; Calcium 25mg; Potassium 292mg
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