Mushroom Bulgur
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
787
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 787 cal. | (37 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.6 g | (79 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 12.4 μg | (62 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 105.8 μg | (176 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 42.9 mg | (358 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 14.1 mg | (235 %) | ||
| Biotin | 112.6 μg | (250 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 2,897 mg | (72 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 263 mg | (88 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 115 μg | (58 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 435 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel and finely chop the onion. Heat half of the butter in a pan and sweat the onion in it until soft, then stir in the bulgur and sauté briefly. Pour in the broth, bring to a boil, cover and simmer for 10-15 minutes until the liquid is absorbed.
2.
Meanwhile, clean the mushrooms and slice thinly.
3.
Heat the olive oil in a pan. Cook the mushrooms until they are browned and slightly soft. Season with salt and pepper. Add the mushrooms and their juices to the bulgur. Stir everything together, cover and keep warm.
4.
Toast the almonds and hazelnuts in a dry skillet until fragrant, then stir together with the remaining butter. Mix the nuts and parsley with the bulgur. Season to taste and serve.
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