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Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Oil

  2. 1 tablespoon 15ml Tomato - finely chopped (large)

  3. 2 Celery stalks - finely chopped

  4. 2 cups 474ml Water or chicken stock

  5. 1 teaspoon 5ml Salt

  6. 1 cup 160g / 5.6oz Rice

  7. 1 cup 237ml Bulgur wheat

  8. 2 tablespoons 30ml Tomato sauce

  9. 1/4 cup 59ml Pine nuts

Instructions Jump to Ingredients ↑

  1. Heat the oil in a saucepan over medium heat and cook the tomato and celery until softened, about 5 minutes. Add the water (or stock) and salt and bring to a boil. Add the rice, bulgur, tomato sauce and pine nuts. Return to the boil and stir once.

  2. Reduce the heat to low, cover and cook for 20 minutes without lifting the lid. Remove the pan from the heat, fluff the rice with a fork and let it stand for 5 minutes before serving.

  3. This recipe yields 4 to 6 servings.

  4. Each of 6 servings: 180 calories ; 447 mg sodium; 0 cholesterol; 10 grams fat; 1 gram saturated fat; 20 grams carbohydrates; 4 grams protein; 1.62 grams fiber.

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