Dry Middle East Rice and Bulgur Mix

Bulgur is a quick cooking form of whole wheat that has been cleaned, parboiled, dried and ground into particles. It is more nutritious than rice and it does not have to be cooked as long. A cup of bulgur has fewer calories, less fat, and more than twice the fiber of brown rice. Bulgur triples in volume when cooked. Make a 50 / 50 blend of rice and bulgur for this recipe. NOTE: The Yield of the dry mix equals how much of the dry mix you will have in the pantry. The dry mix recipe will increase one fourth or more in size when cooked. Allow for expansion when you are planning portionsizes to serve your family or yourself.

• Ready In: 10 mins
• Yields: 9 cups

Ingredients

• 4  cups  coarse bulgur
• 4  cups  small grain rice
• 1  cup dried parsley
• 1⁄2 cup  dried onion flakes
• 1  tablespoon  garlic salt

Directions

1. Mix all ingredients together. Place in a tightly sealed container and label with name and date.
2. To Make Dry Mix: In a large saucepan place 1 1/4 cups rice mix, 2 cups liquid (water, broth) Add 1 to 2 tsp butter or olive oil. Bring to a boil over high heat. Immediately cover and reduce heat to low or warm. Simmer for 10 to12 minutes or until all of the liquid is absorbed.