Glorious Grains Day!! ****** BULGUR Bulgur is a cereal food made from the groats of various wheat species, mostly from durum wheat. While the term bulgur is of Turkish origin, it is also commonly found in the cuisines of Europe, the Middle East and Southern Asia. Bulgur is recognized as a whole grain by the USDA and the Whole Grains Council. The bulgur we humans eat is usually sold parboiled, dried and with a very small amount of the bran removed. You can buy bulgur pre-packaged or in bulk at health food and many grocery stores these days. In the United States, bulgur is produced from white wheat in four distinct grinds or sizes (e.g. #1 Fine, #2 Medium, #3 Coarse, #4 Extra Coarse). If the bulgur you are buying contains particles of uniform size, then you are purchasing a quality product, because this uniformity allows for more consistent cooking time and results. Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In breads, it adds a whole grain component. Its high nutritional value makes it a good substitute for rice or couscous. Bulgur is a primary ingredient in tabbouleh salad and kibbeh. If you enjoy the light and nutty flavor of whole grains, you will really like bulgur - served hot or cold. As it is now fall, a warm bulgur dish seemed like a good idea. It is officially called LEBANESE BULGUR PILAF.........very tasty, satisfying and comfort food-like yet healthy!! INGREDIENTS: 1/3 cup olive oil 1 onion, chopped 2 garlic cloves, minced 1 teaspoon dried basil 1 cup dry bulgur 1 tomato, seeded and chopped 1 1/2 cups heated vegetable OR chicken broth 1 tablespoon honey 1 tablespoon tomato paste salt and pepper to taste 1 pinch cayenne pepper 2 tablespoons chopped fresh parsley DIRECTIONS: 1. Heat oil in medium pan over medium heat. 2. Add onion, cook until lightly browned -3 minutes. 3. Add garlic, cook another minute. 4. Stir in tomato and basil; cook 2 more minutes. 5. Stir bulgur into mixture and coat well. 6. Stir in hot broth, reduce heat and cook, covered, 5 minutes. 7. Add honey, tomato paste, salt and pepper, and cayenne. 8. Continue cooking, covered, until bulgur is tender and all liquid is absorbed - about 25 minutes. 9. Turn off heat and let sit for 10 minutes. 10. Fluff with a fork and sprinkle parsley on top.
Posted on: Tue, 22 Oct 2013 13:34:17 +0000
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