Home » Recipes » Bulgur with Arugula, Pomegranate and Hazelnuts
1 cup uncooked bulgur wheat
1/2 cup hazelnuts
3 cups packed baby arugula
1 cup pomegranate seeds
1 celery stalk, thinly sliced
In a large bowl, combine bulgur and 1 1/2 cups boiling water, cover and set aside until water is absorbed, about 30 minutes.
Preheat the oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub them together to remove skins. Set aside until cool enough to handle and then chop them.
Stir arugula, pomegranate seeds, celery and hazelnuts into bulgur. Serve.
Per Serving:250 calories (90 from fat), 10g total fat, 1g saturated fat, 25mg sodium, 38g carbohydrates, (10 g dietary fiber, 7g sugar), 8g protein.
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