Bulgur (with recipes)

    

         Bulgur is to the Middle East what rice is to Asia and kasha is to Russia. It is a cracked wheat that retains the bran and germ of the grain. In olden times it was roasted in open braziers, dried in the sun, then cracked in a mortar and pestle. Today the methods have been mechanized, but the basic process remains the same.

            Bulgur is a most versatile grain and very simple to prepare. Everything from salads to cereals takes on new interest when bulgur is used.

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BULGUR

1 medium-size onion, sliced thin

2 tablespoons olive oil

1 cup bulgur

2 cups chicken or vegetable broth (or water)

1 teaspoon salt

• Gently sauté onion in oil in a medium saucepan for about 3 minutes. Add bulgur and stir to coat all grains with oil. Add broth and salt, and bring to a boil. Cover and turn heat down to simmering. Cook about 20 minutes or until liquid is absorbed and bulgur is fluffy.
• Serve as a substitute for rice or potatoes.
• Serves four.

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TABBOULEH (Bulgur and Parsley Salad)

¾ cup bulgur

1 cup boiling water

1 clove garlic, finely chopped

½ cup fresh mint, finely chopped (or 2 tablespoons dried)

1½ cups fresh Italian parsley, chopped (or ½ cup dried)

3 chopped tomatoes

1 teaspoon salt

½ teaspoon pepper

½ cup lemon juice

½ cup olive oil

• Soak bulgur in 1 cup boiling water for 30 minutes or until water is absorbed. Mix in chopped ingredients, then add salt and pepper, lemon juice, and olive oil.
• Serves four.