Garden Bulgur

Name: Garden Bulgur
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 unit T. margarine; 1/2 unit c. celery (chopped); 1 medium onion (chopped (I usually use a little less)); 1 unit c. fresh mushrooms (sliced); 1 unit c. bulgur or cracked wheat; 1/4 tsp dried dillweed; 1/4 tsp dried whole oregano; 1/2 tsp salt (optional); 1/4 tsp pepper; 2 unit c. chicken or vegetable broth

I made this for a pot luck and was asked to share the recipe.

nut-free

Prep25 min

Cook35 min

Total60 min

Servings4

Difficultyintermediate

Ingredients

T. margarine
2 unit
c. celery
chopped
1/2 unit
onion
chopped (I usually use a little less)
1 medium
c. fresh mushrooms
sliced
1 unit
c. bulgur or cracked wheat
1 unit
dried dillweed
1/4 tsp
dried whole oregano
1/4 tsp
salt (optional)
1/2 tsp
pepper
1/4 tsp
c. chicken or vegetable broth
2 unit

Method

Finely dice one medium onion and sauté in a large pot over medium heat with a drizzle of oil until translucent and softened, about 5 minutes.

5 minutes

Pour in approximately 6 cups of clear stock or water, then season with salt, pepper, and dried oregano, stirring to combine.

2 minutes

Bring the broth to a gentle boil over medium-high heat, then taste and adjust seasoning as needed.

8 minutes

Rinse the bulgur wheat under cold running water using a fine mesh strainer to remove any excess starch.

2 minutes

Add the rinsed bulgur wheat directly to the boiling broth, then reduce heat to a gentle simmer.

1 minutes

Simmer uncovered, stirring occasionally, until the bulgur is tender and has absorbed some of the broth, lending it a light body.

12 minutes

Remove the pot from heat and let the soup rest briefly to allow the bulgur to fully swell and the flavors to meld together.

3 minutes

Ladle the Garden Bulgur into warmed bowls, finish with a light pinch of dried oregano or cracked pepper, and serve immediately.

Garden Bulgur

Ingredients

Method

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