Bulgur Stuffing With Celery, Apples and Sage
photo by justcallmetoni
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 1 cup medium grain Bulgar wheat
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 tart apple, chopped (I use Granny Smiths)
- 2 garlic cloves, minced
- 1⁄2 - 1 teaspoon dried sage
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon marjoram
- 1 3⁄4 1 3/4 cups vegetable broth or 1 3/4 cups water
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
- 1 -2 tablespoon fresh sage, chopped (optional)
- salt and pepper, to taste
directions
- Heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
- Cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
- Add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
- Stir in the stock or water along with the bay leaf and bring to a boil.
- Reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
- The bulgur will be tender but chewy.
- Take the bay leaf out.
- Mix in the chopped fresh parsley and season to taste.
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Reviews
-
This was fantastic! I've come to the realization that I really like bulgar. If you have never had bulgar, it is like brown rice only nuttier and chewier. This is a very good recipe with lots of flavor and texture. I did not have marjoram. I used chicken broth and sprinkled almonds over the finished dish. Really delicious and a nice change from rice.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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