Lemon And Oregano Bulgur Pilaf

Bulgur is a faster, healthier alternative to rice in this tasty pilaf.

The ingredient of Lemon And Oregano Bulgur Pilaf

• 1 tbsp olive oil
• 1 brown onion finely chopped
• 1 cup fine grit bulgur
• 125g can chickpeas drained rinsed
• 1 cup massel salt reduced chicken style liquid stock
• 1 4 cup finely chopped oregano leaves plus extra sprigs to serve
• 1 tbsp lemon zest
• 1 1 2 tbsp lemon juice
• 20g butter chopped
• 50g feta crumbled

The Instruction of lemon and oregano bulgur pilaf

• heat oil in a medium saucepan over medium heat cook onion stirring for 5 minutes or until softened stir in bulgur until coated in oil add chickpeas and stock stir and bring to the boil cover and reduce heat to low cook for 10 minutes remove from heat stand for 5 minutes stir through chopped oregano lemon juice and butter until butter has melted season toss through feta
• serve sprinkled with feta and extra oregano sprigs

Nutritions of Lemon And Oregano Bulgur Pilaf

fatContent: 227 767 calories
saturatedFatContent: 11 6 grams fat
carbohydrateContent: 5 3 grams saturated fat
sugarContent: 40 8 grams carbohydrates
fibreContent: 2 9 grams sugar
proteinContent: n a
cholesterolContent: 9 1 grams protein
sodiumContent: 22 milligrams cholesterol

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