Monday, February 12, 2007

The Joy of Bulgur

recipe # 174 & 175

Bulbur really isn't a very pretty word. It doesn't sound tasty at all. Not like the sound of the word chocolate or fondue.

Whatever. Bulgur. Its cheap. Its good for you. I am using it because I bought a bag the other day if a fit of really wanting to eat healthy. I don't think someone would buy a bag of bulgur to be say, adventurous.

For the most part I hate Tabbouleh, but this recipe doesn't offend me as much (actually at all):
Lemon Mint and Tabbouleh Salad
1/4 cup olive oil
1/4 cup fresh lemon juice
3 large garlic cloves, minced
1 cup bulgur (cracked wheat)
1 cup boiling water
1 cup chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
2 large green onions, chopped
2 tablespoons chopped fresh mint

Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)

Makes 6 servings.

from the inside of my fridge. . .

This is actually a pretty terrific recipe. It takes some time, so make a bunch.
Modified from
Tomatoes Stuffed with Bulgur, Lentils, Walnuts and Currants
Active time: 30 min Start to finish: 1 hr
6 large tomatoes (3 lb)
1 1/4 teaspoons salt
2 tablespoons lentils
1 1/2 cups water
1/4 cup extra-virgin olive oil
1/2 cup walnuts
1 large red onion, finely chopped
1/2 cup bulgur (preferably coarse)
1 lb spinach, chopped (4 cups)
1/4 teaspoon black pepper
1/2 cup dried currants (don't sub in raisins--they aren't as good)
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice

Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Drain tomaotes upside down on a rack set in a pan while preparing filling.

Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.

Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.

Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.

Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.

Makes 6 servings.

I used these lovely dried black currants that I got at Trader Joe's. They made all the difference. I served both these dishes together with a side of hummus. It wasn't bad. I am not craving bulgur now, tho. . . which means it wasn't awesome either. I'm nut really a bulgur person.

Next, to finish off the bag of bulgur I'm going to make some sort of delicious kibbi. Kibbi is deepfried (hooray!)

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