Mexican Style Bulgur

1. Melt margarine in skillet over medium-high heat; add bulgur and onion, cook until onion is tender and bulgur is golden.

2. Add celery, bell pepper, jalapeno, cumin, chili powder, and cook for 2-3 minutes, then stir in broth and bring to a boil.

3. Reduce heat and simmer for 15 minutes or so, or until all the liquid has been absorbed.

4. Season to taste with salt and pepper.

5. For Vegetarian use the Vegetable Broth.

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Nutrient	Quantity
Total fats	32.3953 g
Protein	16.3017 g
Carbohydrates	75.5219 g
Energy	645.0108 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9484 g
Water	670.4643 g
Aspartic acid	1.4279 g
Calcium, Ca	176.5733 mg
Lutein + zeaxanthin	596.2435 g
Fiber, total dietary	12.1015 g
Fatty acids, total saturated 22:0	0.0018 g
Fatty acids, total trans-polyenoic 13:0	0.0007 g
Carotene, beta	5525.519 g
Niacin	5.3537 mg
Vitamin A, RAE	770.777 g
Arginine	0.7764 g
Riboflavin	0.341 mg
Tocopherol, beta	0.0256 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0196 g
Fatty acids, total saturated 20:1	0.0037 g
Glutamic acid	4.2983 g
Sodium, Na	3282.0435 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1739 g
Total lipid (fat)	32.3953 g
Manganese, Mn	1.8773 mg
Fructose	2.2044 g
Proline	1.107 g
Fatty acids, total saturated 16:0	4.0119 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.007 g
Sucrose	1.1903 g
Choline, total	72.9098 mg
Sugars, total	15.7878 g
Serine	0.5164 g
Fatty acids, total saturated 10:0	0.0009 g
Fatty acids, total saturated 18:0	2.5809 g
Vitamin B-6	0.5743 mg
Selenium, Se	13.8087 g
Ash	13.6071 g
Fatty acids, total saturated 18:1 undifferentiated	13.6979 g
Pantothenic acid	2.0167 mg
Phenylalanine	0.5508 g
Copper, Cu	0.8161 mg
Betaine	0.2839 mg
Thiamin	0.3283 mg
Retinol	216.576 g
Methionine	0.155 g
Iron, Fe	6.346 mg
Carbohydrate, by difference	75.5219 g
Phosphorus, P	258.6302 mg
Folate, total	111.308 g
Tocopherol, gamma	0.0977 mg
Fatty acids, total saturated 4:0	0.0004 g
Lycopene	161.082 g
Alanine	0.8416 g
Cholesterol	5.535 mg
Valine	0.6457 g
Fatty acids, total saturated 18:2 undifferentiated	8.8668 g
Glycine	1.3043 g
Carotene, alpha	2206.0125 g
Glucose (dextrose)	2.7953 g
Fatty acids, total saturated 14:0	0.1235 g
Zinc, Zn	4.1236 mg
Isoleucine	0.4714 g
Tocopherol, delta	0.0011 mg
Fatty acids, total saturated 12:0	0.0028 g
Fatty acids, total polyunsaturated	9.8151 g
Tocotrienol, gamma	0.077 mg
Leucine	0.8422 g
Tocotrienol, alpha	0.1401 mg
Vitamin A, IU	11854.4765 IU
Folate, DFE	111.308 g
Tryptophan	0.1239 g
Vitamin C, total ascorbic acid	35.3266 mg
Phytosterols	67.044 mg
Fatty acids, total polyunsaturated 16:1 c	0.0003 g
Galactose	0.4848 g
Fatty acids, total polyunsaturated 18:1 c	0.0869 g
Fatty acids, total saturated 20:0	0.0019 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	0.3069 g
Vitamin B-12	0.0282 g
Vitamin K (phylloquinone)	47.7837 g
Fatty acids, total saturated	6.8917 g
Histidine	0.2658 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	13.9311 g
Threonine	0.3882 g
Folate, food	111.308 g
Fatty acids, total polyunsaturated 17:0	0.0005 g
Cryptoxanthin, beta	106.0425 g
Vitamin E (alpha-tocopherol)	3.3181 mg
Magnesium, Mg	62.106 mg
Lysine	0.6692 g
Potassium, K	1412.75 mg
Cystine	0.1208 g
Fluoride, F	5.25 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Onion	1	44	10.274	0.11
Celery	1 cup	16.16	2.9997	0.1717
Red bell pepper	0.5	0	0	0
black pepper	0	0	0	0
chili powder	1 teaspoon	7.614	1.3419	0.3856
jalapeno pepper	2	3.2625	0.7312	0.0416
cumin	0.75 teaspoon	5.9063	0.6968	0.3508
margarine	2 tablespoons	202.758	0.2538	22.701
vegetable broth	2.25 cups	365.31	59.2245	8.6346
bulgar wheat	1 cup	0	0	0