Mix the apple and bulgur in a bowl, then stir in the yogurt or formage frais and half the milk.
Cover and set aside for 30 minutes, or until the bulgur is softened and swollen.
The grain should still have some bite, although it can be left covered in the refrigerator overnight.
Stir well and add extra milk necessary to make the mixture creamy.
The mixture can be sweetened with artificial sweetener if liked.
Bring water to boil. Add bulgur, cover and simmer 20 minutes.
Stir in applesauce, Benecol, and honey.
If desired sprinkle with Cinnamon and serve.
Mix together and fry in breakfast sized patties.
Place the bulgur, pear nectar, 1 cup of water, bulgur, cinnamon nutmeg and salt into a medium saucepan and bring to a boil.
Add the diced pears, mix, and cover pan. Reduce heat to a very low flame and simmer until liquid is absorbed and bulgur is tender, about 12-15 minutes.
Spoon into 4 bowls and top each with 2 tablespoons vanilla yogurt.
Prepare bulgur according to directions on package (
cups water. Add the bulgur, reduce the heat to low
HRIMP BULGUR SALAD:
Combine bulgur and water; let stand until bulgur is
ver medium heat. Stir in bulgur and cook, stirring for 1
br>Stir in orzo and bulgur and cook about a minute
Poor boiling water over bulgur, cover and let soak for
Wash bulgur in a bowl, drain, and
ided sheet pan while making bulgur.
Cook onion and garlic
ore minutes.
Stir the bulgur into the tomato mixture, making
if needed.
Add the bulgur.
Stir mixture to coat
edium high heat. Add the bulgur and onion and saute until
nd reserve liquid.
Stir bulgur into the pan and cook
edium-high heat, bring broth, bulgur and water to a boil
Put the bulgur into a bowl, pour the
In a medium bowl, combine the bulgur and water.
Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
Fluff the grains.
Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
Stir the soaked bulgur into the black-eyed pea mixture.
Chill the salad for at least 1 hour before serving.
Serve over a bed of lettuce or stuff into a pita.
Using a large bowl (this will eventually hold the finished salad), measure out one cup bulgur.
Add boiling water, stir, and let bulgur soak until all water is absorbed. This can take anywhere from 40 to 80 minutes.
Meanwhile, put lemon zest in a small bowl. Add lemon juice, garlic, and olive oil. Whisk together.
Once bulgur has absobed all water, stir in dressing.
Add chopped parsley and mint, green onions, cucumbers and tomatoes and stir.
Season with salt and pepper and enjoy at room temperature.