Vegitarian recipe: Bulgar wheat with with tomatoes, garlic and cheese
This is a surprisingly delicious recipe. I decided to expand my grain horizons and I needed a recipe for Bulgar wheat. This is a great comfort dish and can be easily expand to include extra veggies. So far I have added (not all at once) artichoke hearts, an extra tomato or two, eggplant, zucchini and turnips. I modified this recipe a little from epicurious.com
1 bulb of garlic, sliced
3 tablespoons extra-virgin olive oil
1 cup coarse (#3) bulgur
1 large ripe tomato, cut into bits
2 cups water or chicken or vegetable broth
1 cup crumbled feta (5 oz)
Garnish: chopped fresh flat-leaf parsley
Cook onion in oil in a 2-quart saucepan over moderate heat until a little brown. Stir in bulgur until coated. Add tomato, sugar, and water and bring to a boil. Simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. Remove from heat and let stand, covered, 3 minutes. Stir in 1/2 cup feta and season with salt. Top with remaining cup feta.
Note: Just about any cheese works well. I have been using a local sage yogurt cheese and it is tasty.
1 bulb of garlic, sliced
3 tablespoons extra-virgin olive oil
1 cup coarse (#3) bulgur
1 large ripe tomato, cut into bits
2 cups water or chicken or vegetable broth
1 cup crumbled feta (5 oz)
Garnish: chopped fresh flat-leaf parsley
Cook onion in oil in a 2-quart saucepan over moderate heat until a little brown. Stir in bulgur until coated. Add tomato, sugar, and water and bring to a boil. Simmer, covered, until bulgur is tender and creamy (like risotto), about 20 minutes. Remove from heat and let stand, covered, 3 minutes. Stir in 1/2 cup feta and season with salt. Top with remaining cup feta.
Note: Just about any cheese works well. I have been using a local sage yogurt cheese and it is tasty.