Added to shopping list. Go to shopping list.
Ingredients30 m servings 213
Original recipe yields 4 servings
- Bring chicken broth and bulgur to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until bulgur is tender and liquid has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; saute onion and celery until tender, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir onion mixture, artichoke hearts, and sun-dried tomatoes into bulgur; season with salt and pepper.
You might also like
Per Serving: 213 calories; 4.2 38.8 7.9 2 931 Full nutrition