Mexican Bulgur And Bean Pilaf Recipe

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Mexican Bean Recipes

Ingredients:

1 cup uncooked bulgur
32 oz canned black or pink or pinto beans, rinsed and drained
(2-16-oz cans)
1 cup prepared salsa, or more to taste
2 scallions, minced
(white and light green parts)
1/4 cup chopped fresh cilantro
1 tsp ground cumin

Instructions:

6 SERVINGS DAIRY-FREE

Bulgur is a great grain to use any time of year but its robust quality
makes it especially appropriate for cold-weather meats. Prepared salsa
lends an instant Southwestern flair to this dish.

MEAL PLAN: While bulgur is simmering, pierce 4 to 6 small sweet potatoes
and place In microwave-proof dish. Microwave on HIGH for 6 to 8 minutes.

In large saucepan, bring 2 cups water to a boil. Stir in bulgur and
return to a boil. Reduce heat to low, cover and simmer gently until water
is absorbed, about 15 minutes.

Fluff bulgur with fork, then stir in remaining ingredients. Increase heat
to medium-low and cook, uncovered, stirring occasionally, just until
heated through, about 5 minutes. Serve hot.

PER SERVING: 304 CALORIES; 16G PROTEIN; 1G TOTAL FAT; (0G SAT. FAT) 60G
CARBOHYDRATE; 0MG CHOLESTEROL; 241MG SODIUM; 18G FIBER

Per serving: 3 Calories (kcal); trace Total Fat; (20% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Recipe by: Vegetarian Times Magazine, December 1999, page 24

Converted by MM_Buster v2.0n.


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Per Serving (excluding unknown items): 6 Calories; trace Fat (31.5%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6

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