calories: 538, protein: 29.1 g, carbs: 100.2 g, fat: 15.9 g, sugars: 7.5 g, sodium: 194 mg
chili powder (small pinch)
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika powder
1 tablespoon ghee
1 small shallot
2 tablespoons tomato paste
2 tablespoons sun-dried tomatoes, diced
Mix bulgur, chili powder, cumin and paprika in a zip-lock bag.
Pack other ingredients separately.
on the trail:
Melt the ghee in a pot; add chopped onions and cook until soft.
Stir in tomato paste, sun-dried tomatoes, bulgur-spice mixture; cook together for 1–2 minutes to release the aroma.
Pour in 1 cup water and bring to a boil. Season to taste.
Simmer for 6–7 minutes, stirring occasionally, until bulgur is cooked through and all liquid is absorbed.