- Most Helpful
- Highest Rating
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.
Absolutely delicious! I used only four potatoes and left out the butter. Otherwise, I made it as directed. It was too spicy for my dad, but I loved it.
This is an "ease into vegetarianism" recipe. It is not overly bland, nor is it too spicy. The textures are wonderful in combination, too.
My honey is a vegetarian so I have been looking for tasty recipes to add to my repertoire. This one is very tasty and the bulghur takes on a meat-esque texture. I soaked the bulghur first for 30 min, used some canned peas for color and substituted instant potatoes for simplicity. Delish! Thanks for posting.
This has become one of my favourute recipes. I add a little pecorino cheese on top of the mashed potato for extra flavour.
My husband and I were blown away by the taste of this recipe! I'm a new vegetarian and this is my new alternative for shepherd's pie. I won't miss having it the old way. This was also my first time having bulgar wheat, and it was great. This recipe is DELICIOUS!!!