278104 Wed May 25 17:58:42 -0700 2005 10 31 Home Cooking 0 1471116 not long ago someone posted about the health benefits of bulgur and I have been on a search all week. I was at a greek deli today and found they sell it in 1lb containers!!! I bought one and now would like suggestions on how to prepare it. Would I use it like a rice side?? thanks!!! Wed May 25 17:58:42 -0700 2005 0 ctmom 1 1471124 I use it mainly for vegetarian chili (leave out the beans for taco filling) from the first Moosewood Cookbook. As a side, I think it would need some jazzing up with the liquid you use, plus spices and chopped veggies, etc. Wed May 25 18:36:55 -0700 2005 1471116 0 Sweet Pea 2 1471126 i thought i hated bulgur until i had this soup: Turkish Red Lentil and Bulgur Soup 100 grams red lentils, washed 1 onion, finely chopped 1 1/2 liter water 2 Tablespoons tomato paste 100 grams fine bulgur 50 grams butter 1/2 teaspoon dried mint salt and pepper to taste hot sauce, such as tabasco Lightly brown the onion in butter. Add the tomato paste to the water. Add the lentils, bulgur, salt, and pepper to the tomato-water mixture. Let simmer until the bulgur and lentils are very tender. Serve with hot sauce. Wed May 25 19:13:33 -0700 2005 1471124 0 arifa 1 1471135 I recall making somewhat of a veggie burger with it - soak it, mash it with chick peas, an egg...coat it with flour in pattie form and fry it up - not too bad, as long as you're not expecting a beef or turkey burger... Wed May 25 21:51:45 -0700 2005 1471116 0 Claire 1 1471146 if it's the small kind, you can use it to make tabouleh. Thu May 26 04:23:17 -0700 2005 1471116 0 kristen 2 1471148 Way to go, Kristen! I agree that tabouleh is a great use of bulgur. I haven't made tabouleh in a while...it's a great warm weather side dish. Got to go get some bulgur for this holiday weekend. Thanks for the suggestion. Thu May 26 07:45:36 -0700 2005 1471146 0 ChiliDude 1 1471153 Bulgur is a basic grain (more-or-less cracked wheat) which I make probably a couple of times a month, one way or another. For one thing, it's incredibly simple to make (I use the coarse rather than the finely cut bulgur, myself): put some bulgur in a small bowl, boil an equal quantity of water or chicken broth and pour it over the bulgur, covr the bowl (a plate, or some plastic wrap) and let it sit for 5 minutes or so. That's it. Maybe add a little salt. I make it that way, for eaxample, when I'm going to mix it with some cooked lentils and top it with some hard-fried onions. Yum. Even better is to make it like a pilaf: saute some onions in butter (I had some duck fat left over last week and used that, but butter or oil works perfectly). Then add the bulgur and saute it a little bit until the grains are coated with the grease. Then add an equal amount of boiling chicken broth, cover for 5 or 10 minutes, and serve. Good as a side dish with almost anything. Thu May 26 09:26:57 -0700 2005 1471116 0 HowardL 2 1471156 I had an excellent bulgur burger recipe that involved frying the dry bulgur in garlic and oil. You should know when it's ready by the smell, then you can add the water. The recipe then called for grated carrot, mashed chick peas, a little tomato paste... that doesn't quite sound like it would bind, but I've long lost that recipe. Maybe some tahini would help? I've never been vegetarian or terribly fond of veggie burgers but I loved these with ketchup. It was definitely the garlic oil browning that made the bulgur. Thu May 26 10:14:16 -0700 2005 1471153 0 julesrules 1 1471167 Here is a link to my favorite bulgur recipe. Link: http://www.epicurious.com/recipes/recipe_views/views/104945?epiSearchPage=http://www.epicurious.com/recipes/find/results?threshold=4500&search=bulgur&type=simple Thu May 26 12:12:03 -0700 2005 1471116 0 poppytrail 1 1471175 I use it when I make bread. I soak about half a cup for an hour or so, then toss it right in with the flour. It gives bread a real heft that it wouldn't otherwise have, and makes for great toast. For my wife I sometimes soak it and then toss it in with salad fixins for a cold lunch that is very filling. You could add pieces of chicken, hard boiled eggs, or anything else you want, really. Kind of like making a bit of a rice salad...... Thu May 26 12:55:41 -0700 2005 1471116 0 bigskulls 1 1471181 As a couple people have mentioned, bulgar comes in various grades of coarseness/fineness, as well as grades of "wheatiness"--more whole-wheatlike. The coarser and browner, the longer the cooking time. I get the coarse brown kind at Whole Foods and it takes about 15 minutes (after bringing to a boil) to steam. For tabbouli I use the finer, lighter kind and just soak it. Although if I'm in a real hurry I'll steam the fine kind, it cooks super fast. I love plain steamed bulgar with stews or saucy dishes that are a bit tart, from tomato, tamarind, lemon, yogurt, that sort of thing. Thu May 26 13:47:45 -0700 2005 1471116 0 Aromatherapy