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{{label}}AIA Vitality NZ - 1 min read
08 December 2019
This is a family recipe which I have been enjoying for years!
Ingredients: (serves 4 as a main or 8 as a side)
How to make it:
Great tip! I always use my Kenwood Triblade with the bowl attachment to chop up my herbs!
Serve it up:
Enjoy as a side dish with fish, chicken or meat and green salad.
I personally enjoy this most of the time with homemade lamb or beef meat balls, a crunchy green salad and a yoghurt dressing like Tzatziki (yoghurt, mint, cucumber, garlic).
Adapt it:
If you are short on time, you can use hot water to soak the bulgur wheat and it will only take 5-10 minutes to soften. It can go very soft, so just keep checking as it is soaking to make sure it doesn't go mushy, it still needs to have a 'bite'. You can use cooked brown rice, buckwheat or quinoa for a gluten free version.
Nutritional Information per serve of 4:
kJ (Kcals) 1240kj, 295kcals
Carbs 44g
Protein 10g
Fat 9g
Fibre 4g
This recipe was created by Qualified Nutritionist Claire Turnbull who is an Author, Professional Speaker and the Director of the Mission Nutrition who offer nutrition consultations and workplace wellbeing services nationwide. For 75% off the cost of a nutrition consultation with Mission Nutrition, BOOK HERE
Facebook: From @claireturnbullnz from @missionnutritionnz
Instagram: From @claire.turnbull from Mission Nutrition www.missionnutrition.co.nz
Disclaimer:
The information in this article is general information only and is not intended as financial, medical, health, nutritional, tax or other advice. It does not take into account any individual’s personal situation or needs. You should consider obtaining professional advice from a financial adviser and/or tax specialist, or medical or health practitioner, in relation to your own circumstances and before acting on this information.
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