BVR: Bulgur

[Guest guest]

I rather like the grains and beans section of this cookbook because it

describes the basics so thoroughly. It is where I will go first when I

have questions about these foods.

 

Martha Rose Shulman has been publishing cookbooks for a long

time. Generally they are veg friendly. Some have fish and shellfish in

them. This book is completely vegetarian and looks like a good choice for

a new cookbook.

 

kathleen

 

* Exported from MasterCook *

 

Bulgur

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 140

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup fine or medium bulgur

1/4 teaspoon salt -- up to 1/2

1 teaspoon butter or olive oil -- (optional)

 

Bulgur is wheat that has been precooked, dried, and cracked. Since it's

been precooked and dried, it needs only a soak in boiling water. I love

its nutty flavor and often serve it in place of rice. MAKES ABOUT 3 CUPS,

4 SERVINGS.

 

1. Place the bulgur in a bowl and add salt to taste. Stir with a spoon or

mix with your hands to distribute the salt evenly. Pour in 2 1/2 cups

boiling water. Let sit for 15 to 20 minutes, until the bulgur is soft.

 

2. Drain off any excess water through a strainer and press the bulgur in

the strainer to extract more water.

 

3. Reheat in a pan over low heat or in a microwave for about 30 seconds,

adding the butter or oil, if desired.

 

Advance preparation: Bulgur keeps well in the refrigerator for 3 or 4

days. Reheat in the oven or in a microwave. To reheat in the oven, place

the bulgur in a lightly oiled baking dish, cover tightly with foil, and

reheat in a 350F oven for 20 minutes. To reheat in a microwave, place the

bulgur in a microwave-safe bowl, cover tightly with plastic wrap, then

pierce the plastic with a knife. Microwave for 1 minute. Let sir for 1

minute, carefully remove plastic, and fluff with a fork. Repeat one more

time, if needed.

 

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