Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
Comments (12)
What type bulgur – medium, coarse, whole grain?
Do we have no. Of calories per serving please?
What might be a good gluten free substitute for the bulgur? Buckwheat? Quinoa?
I can’t find the number of cups or servings recipe yields. Thanks for providing this!
Recipe sounds great, and I will try it!
16 cups
(right before the introduction paragraph, next to the print/save icons)
This is really delicious just as written.
Unbelievable complex and delicious.
Yummmm!!!! This is going into the fall rotation for sure! So many great flavors!! I left the veggies and tomatoes a little more chunky, and it was a great bite!! Definitely add pepitas on top!
Sorry guys, no metric conversion really alienates me.
Not too hard to find out. Same as I do if a recipe is written in metrics. Those are usually recipes coming from Europe. I don’t begrudge the writer. Just look for a conversion chart on line. Easy peasy.
There are conversion tools all over the internet.
I like the chili recipe