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Bulgur with Tangy Artichokes

See full recipe on: Food & Wine



Ingredients

2 1/2 cups vegetable stock, preferably homemade
9 ounces medium bulgur (1 1/2 cups)
1 bunch medium asparagus, stalks peeled
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
4 ounces marinated artichoke hearts, drained and quartered (1 cup)
1/4 cup chopped flat-leaf parsley
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
2 ounces marcona almonds (1/2 cup), coarsely chopped

Nutrition 4 servings

Per Serving % Daily Value
Calories 448
Fat 21g 33%
Carbs 57g 19%
Protein 13g 26%
Fiber 16g 65%
Cholesterol
Sodium 69mg 2%
     
Fat
Carbs
Protein

Preparation






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