Samsung Food
Log in
Use App
Log in
By Amy Lynam

Bulgur broccoli salad with toasted pumkin seeds

10 steps
Prep:5minCook:40min
Each portion provides: -vit k 345% RI -VIT C 58% RI -potassium 73% RI
Updated at: Thu, 17 Aug 2023 03:41:00 GMT

Nutrition balance score

Great
Glycemic Index
43
Low
Glycemic Load
31
High

Nutrition per serving

Calories538 kcal (27%)
Total Fat18.7 g (27%)
Carbs72.5 g (28%)
Sugars6.2 g (7%)
Protein18.4 g (37%)
Sodium630.8 mg (32%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Add the vegetable stock cube to a jug and pour in the hot water to make you liquid stock.
Step 2
Pour the stock into a pot and add the bulgar wheat and half the wine, then bring the liquid to the boil.
Step 3
reduce the heat and leave to simmer for 20-30 minutes or as per packet instructions.
Step 4
Meanwhile, heat the olive oil on a large pan, then add the onions, garlic, chorizo and chilli. Cook on a medium heat for 5 minutes.
Step 5
Preheat the oven to 180?C.
Step 6
Add the rest of the red wine, the mushrooms and the broccoli to your pan and mix well. Leave to cook on a medium heat for a further 5 minutes.
Step 7
Spoon the bulgur wheat evenly into a casserole dish.
Step 8
Pour the contents of the pan over the bulgur wheat and spread out.
Step 9
Sprinkle the pumpkin seeds on top.
Step 10
Place the casserole dish in the oven for 7-10 minutes until the seeds and broccoli are slightly browned.

Notes

0 liked
0 disliked
There are no notes yet. Be the first to share your experience!