The bulgur below is pretty simple, but it’s easy to make, very tasty and can be eaten hot or at room temperature. The bulgur has a mellow nutty flavor and is moist and savory.
Bulgur is form of whole wheat that has been cleaned, partially cooked, dried and ground. Compared to your typical white rice, it has more has more fiber and protein, a lower glycemic index, and higher levels of most vitamins and minerals (thanks wikipedia!).
More importantly, our baby eats it up! It’s a great side to fish or meat or even as a snack on its own.
- 4 tablespoons butter, olive oil or mix
- 1/2 a large onion, diced
- 1 red or green bell pepper, diced
- 1/2 can chopped tomatoes
- 1 cup bulgur (do not wash or rinse it before cooking or you’ll lose some of nutrients)
- 1 1/2 cups or so of low sodium chicken (or vegetable) stock
- salt & pepper
- Heat oil / butter in a heavy sauce pan
- Add onions, let soften (if you’re not feeding the kid tonight, this is where you can add pepper flakes or harisa)
- Add bell pepper, let soften
- Add chopped tomatoes, season with salt and pepper
- Let the mixture cook and break down
- Add bulgur, stirring constantly to mix well
- Add the stock, covering the bulgur by no more than 1 to 2 cm
- Bring to a boil and then turn down to very low
- Cover with lid, which I usually wrap in a kitchen towel to absorb excess moisture
- Let steep until liquid is fully absorb
- Fluff up the bulgur after a few minutes to help the process