Monoclonal gammopathy of unknown significance in kidney transplanted patients
Bulghur salad
Easy, 30 minutes
Level: Easy
Preparation time: 15 minutes
Cooking time: 15 minutes
Yields: 6 people
Country: Turkey
Recipe submitted by Siren Sezer on behalf of the Turkish Society of Nephrology
www.nefroloji.org.tr
About this recipe
Bulghur salad is a preferred snack in Turkey during the afternoon tea hour. It can be consumed as a salad or a side dish as well. It is light, filling and healthy. It has a low glycaemic index and includes a high amount of fibre. The vegetable ingredients (onion, parsley, cucumber, pepper, lettuce…) can be increased in amount or completely removed according to the request or availability.
Ingredients
- Bulghur: 2 1/2 cups (375 grams)
- Water (hot): 2 1/2 cups (500 millilitres)
- Tomatoes: 4 medium sized (500 grams)
- Lettuce: 1/2 (150 grams)
- Green peppers: 4 medium sized (60 grams)
- Spring onions: 10 (200 grams)
- Parsley: 1 large bunch (100 grams)
- Fresh mint: 4 stems (10 grams)
- Tomato paste: 9 tablespoons (90 grams)
- Paprika paste: 1 tablespoon (10 grams)
- Olive oil: 1/2 cup (100 grams)
- Lemon juice: 1/2 cup (100 grams)
- Red pepper: 1 dessertspoon (2 grams)
Calories per serving
215 kcal
Phosphate
mg 282
Sodium
mg 5
Preparation
- Put the bulgur in a large bowl, add water, put the lid on and wait for 15 minutes.
- Wash the vegetables, take out the stem and seeds of the green peppers, and clean the spring onions, parsley and fresh mint.
- Finely chop all the vegetables, except the lettuce.
- Put the vegetables into the bowl with the tomatoes and paprika paste, oil, lemon juice, salt, and spices and mix well.
- Place the lettuce leaves on the platter and spoon the bulghur salad into the centre.
