Prep 5 mins
Cook 20 mins
From Canadian Living Magazine.
- 6 potatoes (Yukon Gold are good if you can get them)
- 1⁄4 cup milk
- 2 tablespoons fresh parsley
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon vegetable oil
- 2 carrots, diced
- 1 onion, diced
- 1 red pepper, diced
- 1 tablespoon chili powder
- 1⁄2 teaspoon cumin
- 1 pinch cayenne
- 3⁄4 cup Bulgar wheat
- 2 tablespoons flour
- 1 1⁄2 cups vegetable stock
- 1 cup corn kernel
- Boil potatoes until tender, drain and mash.
- Blend with milk, parsley, butter and 1/2 tsp.
- each of salt and pepper.
- Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
- Add bulgur and flour; cook, stirring for 1 minute.
- Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
- Add corn and remaining salt and pepper.
- Spread vegetable mixture in 8 inch glass baking dish.
- Spread potatoes on top and broil for 2 minutes or until golden.
This was delicious! Great flavors with just the right amount of heat. I've never cooked with bulgur wheat before, and I'm glad I did. It was a perfect substitute for meat in this dish. I used fresh sweet corn kernels, which added a really nice touch to the filling I'll definately be making this again!
I ended up using 2 cups of vegetable stock and simmering for an additional 10 minutes to cook the bulgar past the 'crunchy' stage. Flavor was great but I would caution less than a pinch of cayenne if you don't like heat on your tongue. I actually have a 1/16th measuring spoon (which is considered a pinch) and it was a tad too much for me, although other family members said it was fine. I used a ready made Bob Evan's mashed potatoes as we don't normally use potatoes and I didn't want a bag sitting around. It was just the right amount for this recipe. I have to say that I think this was actually better the second day.