2 tsp Olive oil
1 cup Medium-grain bulgur
1 small Onion, chopped
2 Stalks celery, chopped
2 Cloves garlic, minced
1/2 tsp Dried sage
1/2 tsp Thyme
1/2 tsp Majoram
1 3/4 cup Defatted beef stock or water
1 Bay leaf
1 tbsp Chopped fresh parsley
Salt & freshly ground black pepper
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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.
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