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Fruited Tabbouleh

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.9658
Energy (kCal)861.2428
Carbohydrates (g)81.0376
Total fats (g)60.1833
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium saucepan combine water and bulgur. | 2. Bring to a boil; reduce heat. | 3. Cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absored. | 4. Let cool. | 5. In a large mixing bowl toss together blueberries, nectrines, apricots, cooked bulgur, nuts and mint. | 6. For dressing: In a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt. | 7. Cover and shake well to mix: pour over bulgur mixture, toss well; cover and chill at least 4 hours before severing. | 8. Line a platter with Romaine leaves. | 9. Spoon salad on to platter. | 10. Enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 cups 0.0 0.0 0.0 0.0
    bulgar wheat 1 cup - - - -
    blueberry 1/2 cup 42.18 10.7226 0.5476 0.2442
    nectarine 2 pitted diced 113.52 27.219 2.7348 0.8256
    apricot 2 pitted diced - - - -
    pecan 2/3 cup chopped 190.8978 35.775999999999996 3.9289 4.0213
    mint 1/3 cup minced 22.8 4.1632 1.5944 0.4824
    canola oil 1/4 cup 481.78 0.0 0.0 54.5
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    gingerroot 1 1/2 1/2 grated ground - - - -
    salt 1/8 teaspoon - - - -
    romaine lettuce leaf - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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