beef - consommé
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Bulghur and Mushrooms
This is another recipe of mine from the early ‘80, according to my notes. As
with most grains, this dish is high in fibre. This can be used as a side dish to
meats such as lamb or beef or as a main meal for two easily. All it needs then
are steamed vegetables of the season and a salad and if you like, a topping of
roasted tomatoes or other tomato sauce!
serves 2 generously
3 lg. fresh
mushrooms, sliced
150 g. bulghur
1 sm. minced onion
4 T. diced green pepper
2 T. light olive oil
375 - 450 ml. beef, chicken or a light vegetable stock
1/2
t. sage (or 1/4 or more of dried)
1/4 t. salt
pepper
Rinse the bulghur well and allow to drain thoroughly.
Heat the oil in a small, heavy pan. Sauté the onion for a minute or so before adding the mushrooms and green pepper. Add the bulghur, and continue to sauté 5 minutes longer, stirring constantly. Add the
stock and seasonings. Cover and simmer 30 minutes. Stir occasionally.
Note: I find that bulghur does not need as much salt as one would normally use for rice, hence the amount given.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant