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In the past few years, I’ve been trying to incorporate more whole grains in our dinners. Bulgur is one of my favorite grains to work with because of its quick cooking time. Besides being high in fiber and rich in minerals, it has a mild, nutty flavor that my kids enjoy. —Maria Vasseur, Valencia, California
This recipe is:
Healthy
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Nutritional Facts 1-1/4 cups with 2 tablespoons topping equals 387 calories, 6 g fat (1 g saturated fat), 45 mg cholesterol, 628 mg sodium, 59 g carbohydrate, 14 g fiber, 27 g protein.
Originally published as Southwest Turkey Bulgur Dinner in Healthy Cooking December/January 2013, p50
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Reviewed on May. 12, 2013 by hamsamiches
Tasted okay, but it was too one-dimensional. Cumin is really all I could taste. Used black beans instead of kidney beans and hot Rotel tomatoes instead of mild, so it was pretty spicy. Most likely will not make again. To anyone looking to make this, I recommend decreasing the cumin by half.
Reviewed on Nov. 25, 2012 by mkaskela
I ended up doubling the amount of turkey, used quinoa instead of bulgur, and doubled the toppings, but overall it turned out fantastic! Even my husband, who is not a big fan of healthy recipes, really enjoyed it.
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