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Seasoned Soft Bulgur




Source of Recipe


Denise


Recipe Introduction


Makes about 5 cups
Bulgur is available packaged and in bulk bins in fine, medium, and coarse sizes. The three sizes are produced by sifting the grains after they’ve been steamed and dried. (There seems to be no difference in cooking time or amount of liquid needed, though, between the three different sizes.) The standard method for cooked bulgur calls for
sautéing the onion in oil and sometimes toasting the bulgur in oil as well. This oil-free method produces a result just as tasty and even easier to prepare.


List of Ingredients




3 cups vegetable stock
1/2 cup finely chopped onions
salt, to taste
1-1/2 cups bulgur


Recipe



In a heavy medium saucepan, combine stock, onions, and salt. Bring to a boil. Stir in bulgur, cover, reduce heat to low, and cook for 10 minutes. Turn off heat and let sit for 10 minutes before removing the lid. Fluff and stir with a fork to distribute onion bits, which will have risen to the top. Use immediately, or let cool to room temperature.
Will keep for at least 1 week.

Per cup: 141 calories; 5 g protein; 1 g fat; 31 g carb;