| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
c |
Medium-grain bulgur |
| 1 |
sm |
Onion; chopped |
| 2 |
|
Stalks celery; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Dried sage |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Majoram |
| 1 3/4 |
c |
Defatted beef stock or water |
| 1 |
|
Bay leaf |
| 1 |
tb |
Chopped fresh parsley |
|
|
Salt & freshly ground black pepper |
INSTRUCTIONS
1. 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.
2. 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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