Serve with: Cucumber Salad
- Portion size 6 servings
Ingredients
Method
Peel and cut potatoes into 2-inch (5 cm) chunks. In saucepan of boiling water, cover and cook potatoes until tender, about 20 minutes; drain and mash. Blend in milk, parsley, butter and 1/2 tsp (2 mL) each of the salt and pepper.
Meanwhile, in large skillet, heat oil over medium heat; cook carrots, onion, red pepper, chili powder, cumin and cayenne pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add bulgur and flour; cook, stirring, for 1 minute. Gradually stir in stock; cover and cook over low heat until liquid is absorbed, about 10 minutes.
Add corn and remaining salt and pepper. Spread in 8-inch (2 L) square glass baking dish; spread potatoes over top. Broil for 2 minutes or until golden. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and store for up to 24 hours; reheat, covered, in 350°F/180°C oven for 30 minutes or until filling is bubbly.)
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 529 mg
- Protein 7 g
- Calories 277.0
- Total fat 7 g
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 50 g
%RDI
- Iron 14.0
- Folate 19.0
- Calcium 5.0
- Vitamin A 78.0
- Vitamin C 73.0
