Bulgur With Everything
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large onion, coarsely chopped
- 3tablespoons oil
- 1cup (about ½ pound) fine bulgur (cracked wheat)
- 28- or 29-ounce can of tomatoes
- 1teaspoon dried oregano
- 1cup dry curd (or skim milk)
- cottage cheese
- 112-ounce can whole kernel corn
- Salt and freshly ground black pepper to taste
- 1cup coarsely shredded, tightly packed Cheddar cheese
Nutritional analysis per serving (4 servings)
546 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 65 grams carbohydrates; 13 grams dietary fiber; 10 grams sugars; 23 grams protein; 1044 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in large skillet; add onion and saute over medium heat until onion begins to take on color and soften.
- Step 2
Add bulgur and stir to coat well. Add tomatoes and liquid from can, breaking tomatoes as you put them in skillet. Add oregano. Stir. Reduce heat, cover and simmer about 15 minutes, until bulgur is almost tender.
- Step 3
Stir in cottage cheese. Drain liquid from corn and stir in. Season with salt and pepper. Sprinkle with cheese.
- Step 4
Run under broiler to melt cheese and brown a little.
Private Notes
Comments
We have used this with our family for years, starting when my teenager decided to become a vegetarian and we used Jane Brody's Good Food Book to learn how to make total protein meals for vegetarians. I add different vegetables to it, different cheese, no cheese, different grains. It's easy to make and everyone likes it, and I know they are getting a well-balanced meal.
This was my favorite dinner as a kid, and now my kids love it too. It’s easy and quick to make, and fairly healthy. Something about the name makes it fascinating to kids.
This was my favorite dinner as a kid, and now my kids love it too. It’s easy and quick to make, and fairly healthy. Something about the name makes it fascinating to kids.
We have used this with our family for years, starting when my teenager decided to become a vegetarian and we used Jane Brody's Good Food Book to learn how to make total protein meals for vegetarians. I add different vegetables to it, different cheese, no cheese, different grains. It's easy to make and everyone likes it, and I know they are getting a well-balanced meal.