Directions:
- In a large heavy saucepan, warm the pan for 2-3 minutes using medium heat.
- Add oil,salt, and dill, stir gently
- Add onions and celery
- Cook until vegetables tender (8-10 min)
- MEANWHILE put the water on to boil
- Add the raw bulgur and continue to saute, and stir fairly attentively over MEDIUM-LOW heat until bulgur is slightly browned (5-8 min) Bulgur is already brown so the change is subtle but as long as you stir every minute or so you'll be fine.
- Add water, currants, and apricots.
- Cover and simmer over very low head to 25 minutes or (cover and turn the heat off)until bulgur is tender and water is absorbed.
- Mix in the walnuts and parsley just before serving.
- Garnish with generous and squeezable lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2482.19 Kcal (10392 kJ) | ||
| Calories from fat | 955.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 106.17g | 163% | |
|---|---|---|---|
| Sodium | 2531.39mg | 105% | |
| Potassium | 4486.77mg | 95% | |
| Total Carbs | 350.4g | 117% | |
| Sugars | 90.45g | 362% | |
| Dietary Fiber | 81.06g | 324% | |
| Protein | 73.3g | 147% | |
| Vitamin C | 110.5mg | 184% | |
| Iron | 16.4mg | 91% | |
| Calcium | 500.1mg | 50% | |
| Amount Per 100 g | |||
| Calories | 148.46 Kcal (622 kJ) | ||
| Calories from fat | 57.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 163% | |
|---|---|---|---|
| Sodium | 151.4mg | 105% | |
| Potassium | 268.35mg | 95% | |
| Total Carbs | 20.96g | 117% | |
| Sugars | 5.41g | 362% | |
| Dietary Fiber | 4.85g | 324% | |
| Protein | 4.38g | 147% | |
| Vitamin C | 6.6mg | 184% | |
| Iron | 1mg | 91% | |
| Calcium | 29.9mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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