Bulgur With Celery And Sage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 1 | c | Medium-grain bulgur |
| 1 | Onion, chopped | |
| 2 | Stalks celery, chopped | |
| 2 | Cloves garlic, minced | |
| 1/2 | t | Dried sage |
| 1/2 | t | Thyme |
| 1/2 | t | Majoram |
| 1 3/4 | c | Defatted beef stock or water |
| 1 | Bay leaf | |
| 1 | T | Chopped fresh parsley |
| Salt & freshly ground black | ||
| pepper |
INSTRUCTIONS
Heat oil in a heavy, medium saucepan over medium heat. Add bulgur, onion, celery, garlic and herbs and saute for 5 - 8 minutes, or until the vegetables are softened. Stir in stock or water and bay leaf. Bring to a boil, reduce heat to low, cover and simmer for about 15 minutes, or until liquid is absorbed and the bulgur is tender but still chewy. Remove bay leaf, stir in parsley and season with salt & pepper. Serves 4. NOTE: Use your judgement for the amount of sage, thyme and marjoram! The amount in the recipe called for 1/2 TDSP of each, so I don't know if he meant TBSP or TSP! So, I used the lower. Add more if you think so! -- Glen AL601@FREENET.CARLETON.CA (FRANK LABERGE) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 223.5mg
Potassium: 404.9mg
Carbohydrates: 23.5g
Fiber: 8.3g
Sugar: 1.2g
Protein: 8.1g