RSSMixed Vegetable Bulgur Recipe
November 22nd, 2009 by Kimberley
Looking for a healthy side dish? Bulgur (a.k.a. bulgar, bulghur, or burghul) is produced from whole wheat (most commonly durum wheat). After the grains are cleaned, they are pre-cooked by means of steaming or parboiling. They are then dried and ground into several different sizes: fine, medium, coarse and whole. Bulgur has a mild, nutty flavor and can be found in health food stores and most supermarkets.
Even after processing, this ancient grain maintains many nutritious qualities. It is packed with fiber and contains a good source of protein and iron. Being that it is pre-cooked, it is also quick to make. In this particular dish, the bulgur is first steamed and then mixed with a confetti of cooked vegetables.
The key to this dish is to use a flavorful stock that is well-seasoned to steam the bulgur. Any combination of vegetables can be used to suit your tastes – just as long as they are cut small and cooked until tender. As a bonus, you’ll definitely be able to practice your knife skills when making this dish. The finer and more evenly cut the vegetables are, the prettier it will be.
Here is the step-by-step Mixed Vegetable Bulgur Recipe.
This bulgur would go very nicely with the simple roast chicken from last weeks Cooking School Lesson on How to Roast Chicken.
Happy Cooking!
Good one. How does bulgur affect those with wheat sensitivities… do you know? Just in case, I’m thinking of trying it using quinoa, which also is packed with nutrients and which has a complete protein. Yum.
We get “substitution-type” questions all of the time here at Rouxbe and this is what makes cooking interesting and fun.
Think of grains as a blank canvas that you can literally add any other food or flavor to. Once you prepare a flavorful grain (by seasoning it well and even cooking it in stock or with aromatics and herbs, etc.), really, the world is your oyster. So, absolutely, if you are sensitive to gluten, by all means, replace it with quinoa.
All this recipe shows is that you can cook a grain, sweat some vegetables separately and then fold the two together at the end. It’s that easy. By looking at recipes through this lens, you’ll be able to identify where you can make substitutions – this is what we are trying to teach in the Rouxbe Cooking School to help people be freer in the kitchen. Hope this helps!
Looks like a great recipe and I shall try it.
BUT…I often print off a recipe and I am wondering if there is any way for you to put a recipe on only one sheet of paper. You probably do not even have to put the pictures on the copy that is printable. What do you think???
J.G.
Hi Jane,
Unfortunately, at this time the recipe only prints as is. We are working on changing this. For the time being, you could copy and paste all of the text into Word (paste it as unformatted text to take out the pictures) and make any adjustments to fit on one page. Sorry, it’s not the best solution, but we’re working on it. Thanks for your feedback!