I think that Bulgur wheat is a bit mysterious to most Americans. It is a foreign food, most common in Middle Eastern cuisine. I know that I have eaten it many times in the past in the form of tabouli without knowing exactly what I was eating.
I think that it is too bad that we overlook this grain. It is considered a whole grain, which means that it retains all it’s fiber, vitamins and minerals. This makes for a great, healthy option that is also a snap to prepare. It is made just like rice so it is as easy as boiling water. It takes about 15 minutes to cook on the stove.
I get stuck in the pasta routine at lunch time quite a bit and this is a delicious way to switch things up. I love the play of the heat from the curry and the sweetness of the currents. The grains have sort of a nutty flavor, and stay chewy once they are cooked. This makes for a satisfying, substantial dish.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped (about 3/4 of a cup)
- 2 green onions, chopped
- 1 teaspoon curry powder
- 2 tablespoons currants
- 1 cup bulgur wheat
- 2 cups vegetable stock, or water
- 1/2 teaspoon salt
- 4 tablespoons chopped italian parsley
Instructions
- Heat oil in a 2 quart saucepan. Sauté all onions in the oil for about 3 minutes over medium-low heat, until softened. Add the curry powder to the pan and stir over the heat for another minute.
- Stir in the currants, wheat, stock and salt. Cover and simmer over low heat for about 15 minutes, until the water is absorbed.
- Remove from the heat and let the bulgar sit for about 5 minutes with the lid on the pan. Fluff with a fork, stir in the italian parsley, and serve.
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