Walnut Wheat Crumbles

1. 1

   Blend in a blender until creamy 1 cup walnut pieces(or pecan meal) and 1 cup water.

2. 2

   Add and blend the 1 cup water, onion powder, celery salt, garlic salt, salt and onion salt.

3. 3

   Pour the mixture into a 2 quart saucepan.

4. 4

   Add the 2 1/2 cups water and bring to a boil.

5. 5

   Add the 2 cups bulghur wheat and return to a boil.

6. 6

   Lower the heat to simmer and cook about 15 minutes. Turn off the heat and let the mixture cool until it gets thick. Pour evenly onto 2 nonstick cookie sheets.

7. 7

   Bake at 200*F. for 3 1/2 hours or until completely dehydrated, fluffing or crumbling the mixture every hour with a fork.

8. 8

   Turn off the oven and let the crumbles cool completely. They will be dry and crunchy. Put them into an airtight container and they will keep for weeks.

9. 9

   Crumbles can be reconstituted by combining 2 cups crumbles with 2 cups hot liquid(water, tomato juice, or broth) and cooking them over low heat until they have reached the desired consistency. However, you don't need to reconstitute them when making chili or other recipes that contain liquids like soups and stews.

No additional tips available.