Mexican Bulgur Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Cracked wheat | 1 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| Celery ribs | 3 , thinly sliced | |
| Red bell pepper | 1/2 To taste, diced | |
| Ground cumin | 1/2 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| 2 1/4 cups beef broth or water | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In medium skillet, over medium heat, melt butter.
Add bulgur and chopped onion.
Cook 3 to 5 minutes, or until onion is limp and bulgur is golden, stirring often.
Stir in celery, diced pepper, cumin and chili powder; cook 2 minutes longer.
Stir in beef broth; bring to a boil.
Reduce heat to low; simmer 15 minutes, or until all liquid is absorbed.
Season with salt and pepper.
Add bulgur and chopped onion.
Cook 3 to 5 minutes, or until onion is limp and bulgur is golden, stirring often.
Stir in celery, diced pepper, cumin and chili powder; cook 2 minutes longer.
Stir in beef broth; bring to a boil.
Reduce heat to low; simmer 15 minutes, or until all liquid is absorbed.
Season with salt and pepper.
Chef
