One of those wholegrain staples is bulgur. You've seen it in breads of mine, and may have even eaten it in tabbouleh once or twice - but my favourite way to enjoy the par-cooked cracked wheat is in pilafs or as a base for stir fries. Fluffy and couscous-size, it's a base that can stand up well to intense flavours, especially those from Middle Eastern and African cooking. It's lickety-split to cook too, so it makes a great last minute side. To streamline the whole pilaf process even more, I sometimes mix up a few batches of the dry ingredients on the weekend. That way, the whole process doesn't take any longer than a pre-packaged side dish would and you know you haven't forgotten anything! For this particular mix, I jazzed up the grain with Middle Eastern / Mediterranean herbs and spices, dried fruit, almonds and pumpkin seeds.
Festive Bulgur Mix
Makes 1 mix, 4 servings
1 ¼ cups bulgur
1 tbsp ground cumin
1 tsp ground coriander
1 tbsp dried oregano
1 tsp crushed red chili flakes
¼ tsp dried mint flakes
¼ tsp dried parsley
¼ tsp turmeric
1 tsp Kosher salt
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2 tbsp dried cranberries
2 tbsp sultana raisins
1 tbsp slivered almonds
2 tbsp pumpkin seeds
- Mix bulgur with the spices, herbs and salt. Pour into a jar.
- Combine the cranberries, sultanas, almonds and pumpkin seeds in a small bag and place on top of the bulgur mixture.
- Seal jars and attach label with directions:
- Bring 2 ½ cups of water to boil in a saucepan.
- Add bulgur and spice mixture to the saucepan. Reduce heat, cover and simmer 15 minutes.
- Stir in the fruit, almonds and pumpkin seeds, re-cover and turn off the heat.
- Let stand 5 minutes, then fluff with a fork.
- Serve warm or room temperature.
Calories: 195.0
Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 288.5 mg
Total Carbs: 41.8 g
Dietary Fiber: 8.6 g
Protein: 6.3 g
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