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Recipe by: heloÏse
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See below ingredients and instructions of the recipe
2 ts Margarine
1 Onion, chopped
1 c Bulgur or cracked wheat
1/4 c Raisins
1/4 c Dried apricots, diced
2 c Boiling chicken stock
1/4 c Parsley, fresh chopped (opt)
Salt freshly ground pepper
In nonstick skillet, melt margarine over medium heat. Cook onion,
stirring until softened. Stir in bulgur and cook, stirring for 1
minute.
Stir in raisins, apricot and stock; cover and simmer over low heat
for 15 min or until liquid is absorbed. Stir in parsley, season to
taste.
4 servings (large) 230 cal, 3 g fat, 0 mg chol, 395 mg sodium, 8 g
protein, 44 g carbohydrate
Source: The Lighthearted Cookbook by Anne Lindsay 1988 Shared by
Elizabeth Rodier June 93
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

English celebrity chef also known as The Naked Chef. BBC food television shows.
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