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Bulgar me this

Posted on July 9th, 2011  |  5 Comments

Question(s): Do you like rice? How about brown rice? Have you ever enjoyed a tabbouleh salad? Well, if you said yes to any of those, odds are you may take a liking to Bulgar. Or maybe it is Bulgur or Bhulgur. Forget spelling, what about tasting? Delicious, that’s how it tastes. Bulgar is the newest addition to our family, please let me introduce you..

Bulgar is a whole grain packed full of fiber and protein goodness. The cooking process is very similar to rice and it takes on which ever flavor you care to give it.

In our home, that flavor is garlic, and lots of it. Garlic, as I am sure many of you know, is a superfood packed with anti-inflammatory, anti-fungal, pretty much anti-anything you’d want to avoid properties. To reap these benefits, it is recommended that you eat it raw. Well, since most of us have to go out in public, and even mingle with others on a daily basis, let’s stick to plan B and just put it in as many meals as possible.

To begin, heat some oil on low and add the garlic and chili flakes. The low temp. is key here, as Ina Garten would say, “No one likes the taste of burnt garlic.” Besides it doesn’t look as pretty.

I know this looks like a lot of flakes.. and to be honest it was a bit spicy. Feel free to add only half a teaspoon, or leave them out completely.  Or, if you’re the daring type, add the full teaspoon. You can handle it.

Add the bulgur and toast it for a couple minutes in the amazing odor of garlic and chili infused oil.

Add the water, salt, tomato sauce, bring to a boil and cover. Turn the heat down to medium-low. After about 10-12 mins, turn the dial all the way low. Depending on your stove after about 10-15 mins it should be ready. Stir it up and determine if the consistency is suitable for you, if there is too much liquid just keep it on low for a few more minutes.

I could eat this just on it’s own. It’s that good. But it doesn’t look like a full meal, and the ground bison patties I made go so well with it, why eat it alone. Since you eat with your eyes first, I added some greenage to the plate. Really it is just spinach with a drizzle of honey, lemon and salt, but it does add a nice freshness I enjoy with my meals.

No bison on hand? Try ground beef (preferably grass fed), lamb, or chicken. Ohh, how about a fish fillet? Now that would be good.

So, next time you’re considering rice, think, why not just bulgar it?

∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞

Bulgar

2 c. bulgar, uncooked

4 c. water

4 oz. tomato sauce

6-8 garlic cloves

1/2-1 tsp chili flakes

2 Tbsp extra virgin olive oil

1 Tbsp sea salt (for Kosher salt use less, have table salt, use 1/2 Tbsp)

Heat the oil and add the spices and garlic, keep on low (er) heat. Add the bulgar and toast for a minute or two. Toss in the tomato paste and coat everything. Add the water and salt, cover and bring to a boil. Once boiling, lower heat to med-low. After about 10-12 minutes lower heat to lowest setting for another 12-15 minutes. Uncover, fluff and enjoy!

~l

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5 Responses

  1. […] Bulgur me this (thetalkingkitchen.com) […]

  2. […] get the other parts of your dinner ready. It was the perfect light side for chicken milanesa and Bulgar. What are you having for dinner […]

  3. […] c. uncooked bulgar (cooked according to this recipe, or like you cook […]

  4. […] ready, meat should be fork tender. Serve with cooking sauce and rice or bulgar. […]

  5. […] don’t use berries, this salad would be equally delicious with quinoa, couscous, bulgar or any other wheat […]

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