turkish

Bulgur Pilaf With Mushrooms, Chestnuts, and Parsley

Name: Bulgur Pilaf With Mushrooms, Chestnuts, and Parsley
Yield: 1 serving
Cuisine: turkish
Ingredients: 67 g bulgur (coarse), dry; 169 g mushrooms, sliced; 67 g cooked chestnuts, chopped; 19 g olive oil; 76 g onion; 13 g tomato paste; 2 g sweet paprika; 13 g lemon juice; 8 g parsley, chopped; 219 g water

This simmered dish pairs bulgur, dry with mushrooms, sliced, cooked chestnuts, chopped and parsley, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Vegan Heart friendly High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

104 g Carbohydrates

21 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

67g bulgur (coarse), dry 229 kcal
169g mushrooms, sliced 37 kcal
67g cooked chestnuts, chopped 164 kcal
19g olive oil 168 kcal
76g onion 30 kcal
13g tomato paste 11 kcal
2g sweet paprika 6 kcal
13g lemon juice 4 kcal
8g parsley, chopped 3 kcal
219g water 0 kcal

Cooking instructions

olive oilonion
Heat olive oil in a saucepan over medium heat. Add onion and cook 3-4 minutes until softened.
mushroomstomato pastesweet paprika
Add mushrooms and cook 5-6 minutes until they release moisture and begin to brown. Stir in tomato paste and paprika; cook 1 minute.
bulgur (coarse)water
Add bulgur and stir to coat. Pour in water and add a pinch of salt. Bring to a boil, cover, and simmer on low 12-14 minutes.
cooked chestnuts
Stir in chopped chestnuts, cover, and rest off heat 5 minutes.
lemon juiceparsley
Fluff with a fork, stir in lemon juice and parsley, and serve warm.