Best Health Magazine, May 2012; Photo by Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 cups bulgur cooked as per package directions and cooled
- 1 398-mL can beets rinsed, diced
- 1/2 cup fennel thinly sliced
- 1/2 cup red onion thinly sliced
- 2 oranges sectioned (or you could use canned mandarin segments, rinsed)
- 1/2 cup slivered almonds toasted
- 2 tbsp lemon juice
- 10 tarragon or basil leaves thinly sliced
- 3 tbsp extra virgin olive oil (divided)
- 8 shiitake mushrooms stemmed and thinly sliced
- Salt and pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a medium bowl, combine bulgur, beets, fennel, onion, orange sections, almonds, lemon juice, tarragon and 2 Tbsp (30 mL) olive oil.
- To a medium-sized sauté pan over medium heat, add remaining 1 Tbsp (15 mL) oil plus mushrooms. Sauté until mushrooms soften, about three minutes. Add to bulgur mixture. Toss together and season to taste.
Recipe Notes
Per serving: 332 calories, 9 g protein, 18 g fat (2 g saturated fat), 40 g carbohydrates, 10 g fibre, 0 mg cholesterol, 203 mg sodium
