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1
Boil 2 cups water.
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2
Pour the water over the bulgur in a heatproof container.
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3
Cover and let stand until the water is absorbed, about 30 minutes.
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4
Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
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5
Meanwhile, cook the pasta according to package directions and drain.
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6
Combine the cooked bulgur and pasta in a serving container.
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7
Stir in the margarine to melt.
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8
Then stir in the Parmesan cheese and scallions.
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9
Season with salt and pepper, and serve.
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10
Bulgur is made from steamed and cracked whole wheat berries.
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11
When cooked, it has a chewy texture and a flavor that is reminiscent of brown rice, though somewhat nuttier.
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12
A staple in Near and Middle Eastern cuisine, bulgur is perhaps best known as the main ingredient in tabbouleh salad.
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13
This easy-to-prepare whole grain is a great addition to a healthy, varied diet.
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14
Basic cooking directions are above (Step 1).
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15
Use bulgur as a bed of grain for hearty bean dishes.
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16
Its especially good with chickpeas and black-eyed peas.
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17
Bulgur pilafs can be made by adding cooked beans or toasted nuts to the cooked grain; dried fruits, chopped scallion, and fresh herbs are good embellishments.
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18
Like other grains, bulgur makes a tasty base for hearty cold salads such as Fruited Bulgur Salad (page 48).
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19
Calories: 227
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20
Total Fat: 5g
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21
Protein: 8g
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22
Carbohydrate: 36g
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23
Cholesterol: 3mg
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24
Sodium: 125mg
