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1995-09-28
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From uuneo!sugar!taronga!arielle Tue Aug 24 16:54:45 CDT 1993
Article: 5657 of rec.food.recipes
Newsgroups: rec.food.recipes
Path: uuneo!sugar!taronga!arielle
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Subject: Herbed Orzo & Bulgar Pilaf and Bulgar Salad
Message-ID: <1993Aug23.192313.16726@ncar.ucar.edu>
Followup-To: poster
Sender: arielle@taronga.com (Stephanie da Silva)
Reply-To: hammond@odin.scd.ucar.edu (Steve Hammond)
Organization: NCAR/UCAR
References: <reppert-200893164550@eppert.iupui.edu>
Date: Mon, 23 Aug 1993 19:23:13 GMT
Approved: arielle@taronga.com
In article <reppert-200893164550@eppert.iupui.edu>, reppert@indiana.edu (Richard Eppert) writes:
> Does anyone have any recipes that use Bulgar Wheat?
Here is a recipe that I think I got from Bon Appetit or
Greene on Grains. I forget.
Herbed Orzo & Bulgar Pilaf
============================
4 Tbs (1/2 stick) Butter
2 large scallions, chopped
1/2 cup orzo (rice shaped pasta)
2 cups chicken or beef stock *
1 cup bulgar
1 TBS chopped fresh or 1 tsp dried rosemary
1 TBS chopped fresh or 1 tsp dried basil
1 TBS chopped fresh or 1 tsp dried parsley
1 tsp minced garlic
1) Melt butter in medium-size sauce pan over medium heat.
Add the scallions; cook 1 minute. Stir in the orzo; cook
4 minutes. Add the stock and heat to boiling. Stir in
bulgar and reduce heat. Cook, covered, over low heat until
bulgar is tender and all liquid has been absorbed, 20-25 min.
Turn off heat and let the pan stand, covered for 10 min.
2) Stir in herbs and garlic, fluff with fork, serve immediately.
* use chicken stock if serving with chicken or fish
use beef stock if serving with beef or lamb.
Here is another recipe. This one was posted by
greg@viewlogic.com (Gregory Larkin)
This is a cousin of Tabouli. It's a bit sweeter and very tasty!
Bulghur Salad
4 C water
2 C bulghur wheat
1 C chopped pecans
1 C dried currants
4 Tbsp. chopped parsley
zest of one or two oranges
salt + pepper to taste
1 Tbsp. olive oil
Combine water and bulghur. Boil, then simmer covered for 25-35 minutes or
until water is absorbed. Refrigerate uncovered until cool. Add all other
ingredients. Toss and serve chilled.
Enjoy,
Steve H.
--
Dr. Steven Hammond * ^ /\/\ * /\
Scientific Computing Division /\*\ \ \/\ \_][
National Center for Atmospheric Research, Boulder, CO \____