My mom's Bulgar recipegreenspun.com : LUSENET : Cooking & Crafts : One Thread
I use this as a main course and you can add to it if you like. I get my bulgar at the food coop. They sell it in a bulk for and it is cheap.
Bulgar serves 6
2 Tablespoons of oil (olive, canola)
2 Cups Bulgar, raw
4 Cups stock (hot), well seasoned (chicken, beef, pork)
Heat oil a large skillet over med-high heat. Saute bulgar making sure all grains are coated in the oil. Add stock to bulgar gradually, stir. Cover tightly, lower heat to low and simmer for 15 minutes or until bulgar has absorbed all liquid.
* SOME IDEAS- Any dry soup mix, such as, Knorr vegetable could be in used place of the stock. I would add maybe an extra 1/2 cup of water to the 4 cups called for.
Diced carrots, onion, celery cann all be added during the saute stage. Only add a small amount, maybe one carrot and a small onion with one stalk of celery. You could probably saute them just prior to adding the bulgar to the oil. you may need to increase the oil by another tablespoon.
-- Susan in MN (email@example.com), April 22, 2002
I felt like I LIVED on bulghur when I was in grad school. Heres a couple of tips-Make it like Susan says, but add grated cheese on top! Also a little green pepper and garlic are really good. For a heafty breakfast-make bulghur and add dried fruit instead of veggies, and eat with yogurt. Tasty cheap and nutrious-what more can you ask?
-- Kelly (firstname.lastname@example.org), April 24, 2002.