Prep 10 mins
Cook 30 mins
Bulghur is rich in B vitamins and iron. Serve this with Imam Bayildi. This recipe is posted for Zaar World Tour 2005. I've not tried it yet. I found it in a Moosewood cookbook.
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 pinch salt & freshly ground black pepper
- 1 -2 teaspoon dried basil
- 1 bay leaf
- 1 pinch rosemary (optional) or 1 pinch marjoram (optional)
- 1 1⁄2 cups raw bulgur
- 2 cups warm water
- In a covered saucepan, saute the onions in the olive oil for a few minutes, stirring occasionally.
- Add the salt, pepper, basil, bay leaf, and rosemary or marjoram.
- Cover and cook for about 10 minutes, unil the onions are translucent and beginning to brown.
- Stir in the bulghur. Toast for about 2 minutes, until the bulghur begins to darken.
- Add the water, cover tightly, and bring to a boil.
- Reduce the heat to very low.
- Let the bulghur steam for about 15 minutes.
- Each grain should be separate and tender, but not chewy. Add a little more water if the bulghur seems underdone, but be sparing, or it will become mushy.
- Remove the bay leaf and serve hot.
This needed too much doctoring for me to give it a fair review. With some work on my part, this was a simple but satisfying side dish. I won't give up on this recipe and plan to use it again with some changes-most notably caramelizing the onions (and then I would stir them into the bulghur just before serving)as suggested in another review. I will also use vegetable broth or stock for the water. Thanks for posting the recipe.
I am working to put more high fiber grains into our diet and this was a nice change from brown rice or barley. It is so easy to make. I used fresh herbs in place of the dried and probably a lot more than a pinch of rosemary. This was served with Orange Braised Lamb Shanks recipe #152103.
I'm not quite sure what made this sooooo good; but it is. Elegantly understated perhaps. I went for the Rosemary option.