Bulgur Mexicana Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 1 medium-size onion, chopped | ||
| Bulgur wheat | 1 Cup (16 tbs) | |
| Stalk celery | 1 Large, thinly sliced | |
| 1/2 green or red bell pepper, seeded and diced | ||
| Chili powder | 1 Teaspoon | |
| Ground cumin | 3/4 Teaspoon | |
| Vegetable stock | 2 1/4 Cup (16 tbs) | |
| Condiments | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter in a wide frying pan over medium heat.
Add onion and bulgur and cook, stirring occasionally, until onion is soft and bulgur is golden (7 to 8 minutes).
Stir in celery, bell pepper, chili powder, and cumin and cook for 2 minutes.
Pour in stock and bring to a boil.
Reduce heat to low; cover and simmer until all liquid is absorbed (about 20 minutes).
Season to taste with salt and pepper.
To serve, mound bulgur mixture on a platter or individual plates.
At the table, offer condiments, each in a separate bowl.
Add onion and bulgur and cook, stirring occasionally, until onion is soft and bulgur is golden (7 to 8 minutes).
Stir in celery, bell pepper, chili powder, and cumin and cook for 2 minutes.
Pour in stock and bring to a boil.
Reduce heat to low; cover and simmer until all liquid is absorbed (about 20 minutes).
Season to taste with salt and pepper.
To serve, mound bulgur mixture on a platter or individual plates.
At the table, offer condiments, each in a separate bowl.
Chef
