** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. saute all dry, or add a touch of liquid if is seems necessary.
3. Add a half teaspoon of so of dry herbs, thyme or oregano, etc.
4. add 1 cup bulghar and 2.5 - 3 cups vegetable broth, bring to a boil, reduce to a bare simmer, cover and simmer for 15 minutes, check for firmness, add more liquid if required, replace cover, bring back to simmer, turn off heat and let stand for 10 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Celery, Onion allergies.
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