The contrast of whole grain and pasta makes for a very satisfying side dish. You can also make this by substituting whole grain couscous or quinoa for the bulgur. Serve this with Baked Barbecue Tofu and Peppers (page 141) and a tossed salad for an easy, hearty meal.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Boil 2 cups water. Pour the water over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
Step 2
Meanwhile, cook the pasta according to package directions and drain.
Step 3
Combine the cooked bulgur and pasta in a serving container. Stir in the margarine to melt. Then stir in the Parmesan cheese and scallions. Season with salt and pepper, and serve.
bulgur
Step 4
Bulgur is made from steamed and cracked whole wheat berries. When cooked, it has a chewy texture and a flavor that is reminiscent of brown rice, though somewhat nuttier. A staple in Near and Middle Eastern cuisine, bulgur is perhaps best known as the main ingredient in tabbouleh salad. This easy-to-prepare whole grain is a great addition to a healthy, varied diet. Basic cooking directions are above (Step 1).
Step 5
Use bulgur as a bed of grain for hearty bean dishes. It’s especially good with chickpeas and black-eyed peas.
Step 6
Bulgur pilafs can be made by adding cooked beans or toasted nuts to the cooked grain; dried fruits, chopped scallion, and fresh herbs are good embellishments.
Step 7
Like other grains, bulgur makes a tasty base for hearty cold salads such as Fruited Bulgur Salad (page 48).
nutrition information
Step 8
Calories: 227
Step 9
Total Fat: 5g
Step 10
Protein: 8g
Step 11
Carbohydrate: 36g
Step 12
Cholesterol: 3mg
Step 13
Sodium: 125mg
