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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 14 |
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A side dish from Cooking a la Heart - Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. I recently discovered Bulgur wheat, and since then I have been making it all the time! It is such a good change from rice! For this recipe, I halved it as my own little lunch/snack. I used Hodgson Mill All Natural Bulgur Wheat with Soy Hot Cereal, 1 cube of regular beef bouillon, and simply sprinkled in some dried parsley flakes. Also, I didn't use margarine or butter, rather, I sprayed the saucepan with butter-flavored Pam. It turned out great! Ingredients:
2 tablespoons margarine or 2 tablespoons butter |
1 cup bulgar wheat |
1/3 cup chopped onion |
1/3 cup chopped celery |
2 cups water |
2 1/2 teaspoons low sodium beef broth or 2 1/2 teaspoons beef bouillon |
2 tablespoons chopped fresh parsley |
Directions:
1. In a medium saucepan, melt margarine.
2. Stir in bulgur, onion and celery.
3. Cook over low heat, 10 to 15 minutes.
4. Stir in water and beef bouillon; bring to a boil.
5. Reduce heat, cover and simmer for about 15 minutes or until bulgur is tender and water is absorbed.
6. Stir in parsley.
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