Armenians eat a lot of cracked wheat. "Bulgur" can be found in either a health food store, or in the supermarket aisle where other grains such as Quinoa are sold. I grew up eating this staple. It is a nice change from pasta.
"Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient. Bulgur wheat is not suitable for those on a gluten-free diet."
1/2 cup 1 inch pieces of vermicelli
3 tablespoons olive oil or butter
1 small onion, finely chopped
1 cup medium or coarse bulgur
2 cups hot chicken or beef broth (Since I made salmon, I used chicken broth)
Salt to taste
- In a heavy saucepan, heat the olive oil over medium heat.
- Add the onion and saute until soft, but not browned. Stir frequently.
- Saute the vermicelli until lightly browned.
- Add the bulgur and saute until the grains are thoroughly coated with the fat and are lightly browned, stirring constantly.
- Add the broth and salt and bring to a boil, stirring.
- Reduce heat to low and cover and let simmer for about 20 minutes, or until the liquid has been absorbed and the bulgur is tender.
- **I can not fully put the lid on the pot, or it will boil over. Since some of the water evaporates, I end up adding a little more water so that the bulgur becomes soft. Do not add to much, or the bulgur will end up mushy. (it will taste the same, but it won't look as appetizing)
-Queenie Cuisine
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