Place bulgar in large, heatproof bowl.
Bring water to boiling.
Pour over bulgar.
Let stand 20 minutes.
Drain bulgar thoroughly.
Return bulgar to large bowl.
Add tomatoes, currants, sunflower seeds, carrot, green onion, garlic, mint, basil and oregano.
Whisk together tamari, vinegar and oil in small bowl. Pour over bulgar mixture.
Mix well.
Bring water (2 cups) to a boil, add bulgar (1 cup), boil rapidly for 2 minutes, reduce heat and simmer until bulgar is cooked and water has been absorbed. Cool bulgar in refridgerator (optional). Remaining ingredients can be mixed in a bowl and bulgar added when desired.
ente. After all, when the bulgar is added to the tomato
Saute garlic, onions, peppers and bulgar in oil until onions are soft and bulgar is coated with oil.
Add spices, tomatoes and beans.
Cover and bring to a low boil.
Simmer 15 minutes or until liquid is absorbed and bulgar is tender.
Prepare bulgar and set aside to cool.
In a large bowl mix white beans, cucumber, celery, onion and parsley.
Mix in cooled bulgar wheat.
In another bowl or measuring cup, mix the lemon juice, olive oil salt and pepper.
Add dressing to bean/bulgar mixture and stir to combine.
Chill.
Mix again before serving.
hat if you have been using unsalted butter, and/or unsalted
Soak Bulgar wheat in 2 cups water for 1/2 hour.
Drain and squeeze all water out.
Combine with remaining ingredients. Chill.
Serves 6.
Heat oil in pan and add bulgar, cook for 2 minutes.
Add broth, cabbage, Worcestershire sauce and the pickling spice (put spices in a tea ball or cheesecloth to keep them together).
Cover, boil gently for 5 minutes.
Take off heat and let sit for 10 minutes.
Remove pickling spice and serve.
In large bowl, combine bulgar, garlic, water and oil. Mix well with fork and let stand 30 minutes.
Mix together bulgar, molasses, honey, salt, shortening, 2
Soak bulgar in boiling water for 15 to 20 minutes.
Drain well.
Add rest of the ingredients, mixing thoroughly.
Whisk dressing, pour over salad and toss; cover and refrigerate for at least 1 hour or preferably overnight.
May also add tomatoes (chopped).
Heat oil over medium heat.
Stir & saute onion 2 minutes until soft.
Add tomatoes. Stir and cook 3-4 minutes until pastelike.
Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.
Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.
Cover, turn heat to very low & simmer 35 minutes.
Turn off heat. Remove lid & quickly cover pot with a dishtowel.
Whip cream cheese until soft, add butter, blend.
Add remaining ingredients and whip till smooth and creamy.
Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.
otally break the meat down. (Using grass fed beef it's
Cook the eggs in a pan with a quick spray of olive oil. I break the yolks and run a knife through them and cook until just set then cut into small strips.
Fry rice until browned, add stock and cook until moisture is absorbed and rice is tender.
Add shallots, then egg and bacon pieces, cooked prawns and heat through.
Add lemon juice (if using prawns) and soy sauce to taste.
ver medium heat.
Add bulgar and cook for about 2
xtract, and milk, if using. Mix on low speed to
1) Soak bulgar in enough warm water to
Rinse bulgar wheat several times, then pour
n the refrigerator.
Some recipes call for the dough to