Serves: 6
Total Calories: 109

2 tablespoons butter or margarine
1/2 cup slivered almonds
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 can (14 1/2 ounces) chicken broth
1 cup uncooked bulgar
1/4 teaspoon lemon pepper seasoning, salt or pepper
1/4 cup chopped fresh parsley

1. Melt 1 tablespoon of the butter in 12-inch skillet over medium-high heat. Cook almonds in butter 2 to 3 minutes, stirring constantly, until golden brown. Remove almonds from skillet.

2. Add remaining 1 tablespoon butter, the onion and carrot to skillet. Cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender.

3. Stir in broth, bulgur and lemon pepper seasoning salt. Heat to boiling reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and liquid is absorbed. Stir in almonds and parsley.

FOOD for THOUGHT
Bulgur is made from wheat berries that have been partially cooked and cracked. It imparts a nutty, whole wheat flavor with plenty of nutrients such as phosphorus and iron.

"A change of pace sometimes perked up my appetite. Double this recipe for tasty leftovers." -Mary W.

NUTRITION FACTS: High in magnesium and vitamin A excellent source of fiber
1 Serving: Calories 175 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 10mg Sodium 350mg Potassium 300mg Carbohydrate 23g (Dietary Fiber 6g) Protein 7g % DAILY VALUE: Vitamin A 44% Vitamin C 4% Calcium 4% Iron 6% Folic Acid 4% Magnesium 18% DIET EXCHANGES: 1 Starch, 2 Vegetable, 1 Fat

Helpful For These Side Effects: (n), (m), (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 109
Calories from Fat: 83

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
Barley and Asparagus
Broccoli-Bacon Salad
Bulgur Pilaf
ENJOYING FOOD DURING CANCER TREATMENT
Easy Cheesy Broccoli Bake
Easy Creamed Vegetables
Easy Fresh-Fruit Salad
Grilled Marinated Vegetables
Mashed Potatoes
Orange-Pineapple Fruit Salad
Savory Black-Eyed Peas with Bacon
Stir-Fried Vegetables
Wild Rice Stuffing