Bulgur Wheat with Dried Cranberries

Bulgur wheat is a staple in Mediterranean and Middle Eastern cuisines and is known for its high fiber and nutrient content.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Bulgur Wheat with Dried Cranberries

Cooking Method: Boiling, Simmering Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 5 min Total Time 35 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Bulgur wheat
• 2 cup Water
• ¹⁄₂ cup Dried cranberries
• 1 small Red onion
• 2 tablespoon Fresh parsley
• 2 tablespoon Fresh mint
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper

Instructions

1. In a saucepan, bring water to a boil. Add bulgur wheat, cover, and simmer for 15 minutes or until the water is absorbed.
2. In the meantime, finely chop the red onion, parsley, and mint.
3. Once the bulgur wheat is cooked, remove from heat and let it rest for 5 minutes.
4. Fluff the bulgur wheat with a fork and transfer it to a large mixing bowl.
5. Add the dried cranberries, red onion, parsley, mint, lemon juice, olive oil, salt, and black pepper to the bowl.
6. Mix well until all the ingredients are combined.
7. Serve the bulgur wheat with dried cranberries as a side dish or a main course.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 10g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.