04 April 2011
Please pass the bulgar!
Bulgar is man's oldest recorded use of wheat. Bulgur is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking the remaining kernel into small pieces.
It's uses are numerous from salads to soup, from breads to desserts. It is a nutritious extender and thickener for meat dishes and soups.
Bulgur is convenient since it can be either soaked in water or cooked to be edible. It has the same nutritive value as whole wheat.
Bulgar Wheat Pilaf
2 C. bulgar wheat
3 1/2 C chicken or beef bouillon
3/4 C butter
1 C. chopped celery and leaves
1 C. chopped green onions (tops too)
1/2 C. chopped parsley
1 T. lemon pepper
In heavy skillet with llid. Saute onions, celery and parsley lightly in 1/2 C of the butter, then add bulgar where and remaining butter. Stir until all is blended, lightly browned, about 5 minutes. Lower heat and add bouillon carefully, when mixture starts to boil lower heat to simmer and cover. Cook slowly with tight lid, don't open, until all liquid is absorbed, about 35-40 minutes. Let set for about 5 minutes. More liquid can be added if not done or too dry. Serves 6-8
If you want to make your own bulgar wheat HERE is a great site with easy instructions. Mostly we just use bulgar as a cereal adding honey and cream but I am trying to bust out of my bubble and find other uses for it!!