Bulgur-squash Pilaf
all information

Bulgur-squash Pilaf

Nutrition Facts

Serving Size1
Calories373
Total Fat14 g
Saturated Fat2 g
Sodium501 mg
Total Carbohydrate50 g
Dietary Fiber9 g
Protein20 g

Servings and Times

Servings4

Save leftovers for lunch.

Tip: Not a tofu lover? This dish also goes well with leftover Thanksgiving turkey—either mixed in or on the side.

Ingredients and Preparation

IngredientsMeasures
Extra-firm tofu12 ounces
Olive oil2 teaspoons
Yellow onion, chopped ½ cup
Scallions, chopped 4
Garlic clove, minced 1
Bulgur 1 cup
Reduced-sodium vegetable stock (plus more as needed) 2 ½ cups
Butternut squash, peeled and cubed 2 cups
Dried cranberries ¼ cup
Hazelnuts, roughly chopped and toasted ¼ cup
Parsley, chopped ¼ cup
Freshly ground pepper to taste
  1. Directions
  2. Press water from tofu by wrapping it between several layers of paper towels and then placing it between 2 dinner plates. Let sit for 15 minutes and then cut into cubes.
  3. Meanwhile, heat olive oil in a Dutch oven or large pot over medium-high heat. Add onion, scallions, garlic, and bulgur. Sauté for 8-10 minutes, until onions are tender.
  4. Stir in stock; bring to a boil and then reduce heat, cover, and simmer for 10 minutes.
  5. Stir in tofu, squash, and cranberries and cook for another 15-20 minutes, until squash is tender, adding more stock as necessary.
  6. Stir in nuts and parsley. Season with freshly ground pepper.

Exchanges
2 starches; 2 medium-fat meat substitutes; 1 vegetable

Side Suggestions: Mixed Green Salad

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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