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Ingredients30 m servings 213 cals
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.
Per Serving: 213 calories; 4.2 g fat; 38.8 g carbohydrates; 7.9 g protein; 2 mg cholesterol; 931 mg sodium. Full nutrition