by: Michael P. Orlando and Bobbi Martini
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Toast the bulgur wheat lightly in a nonstick skillet (stirring constantly until golden brown). Pour bulgur wheat into hot water or broth (very slowly), stir only once; cover and bring to a boil. Turn off heat and let liquid absorb until the bulgur wheat is al dente'. You can add the bulgur wheat to any liquid such as water, chicken broth, vegetable broth, beef broth, pineapple juice and apple juice depending on what you are making. Remove cover and let cool.
Bulgur wheat can be prepared ahead of time and stored in a plastic container and put in the refrigerator for about 1 week. To ehance the flavors of all the recipes, make 6 hours before or 1 day ahead and refrigerate. Bulgur wheat recipes should be served at room temperature. Use the best quality products that are available in your local markets. Leftovers of Tabbouleh can be rolled into a wrap or mixed with egg whites, scrambled eggs or an omelet.
To read further, go to: Introduction, Biographies, or Tabbouleh Recipes. For additional recipes, visit Sunnyland Mills' recipe page. To purchase bulgur wheat online, go to: Amazon. For a description of the healthfulness of whole grains, go to: www.wholegrainscouncil.org. |
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