Saturday, February 18th, 2012 at 10:52 pm
The Cooking Chronicles: Cooking with Bulgur
Amy Pennington, in Urban Pantry, describes bulgur as the “gateway drug for whole grains” due to its ease of preparation and wide availability. I have to admit that bulgur wasn’t really on my radar until recently, after I bookmarked a few recipes that featured bulgur in the ingredients list. I picked up a bag from the bulk section of Save-On, and have been working my way through the recipes with varied success.
Quickly Stewed Tomatoes and Sausage with Bulgur
Mark Bittman rarely lets me down, but he did with this recipe. Part of it had to do with my expectations – I was anticipating a less soupy consistency, hoping that the bulgur would plump up and absorb most of the liquid.
Stewed tomatoes and sausage with bulgur
That wasn’t the case, and the result was a stew containing bulgur that didn’t really add anything to the dish.
Bittman made up for the disappointment with the next recipe we tried, one for a meat-and-grain loaf (I considered it a major victory when Mack asked for a meatloaf that was lighter on the meat).
We had a pound of Nature’s Green Acres ground beef, and mixed it with some reheated chopped, frozen spinach, diced onion, garlic, egg, cooked bulgur and seasonings. I knew my proportions were off, as I had added way too much spinach and bulgur, but I thought it would work out in the end.
Meat-and-grain loaf, with cabbage and lemon salad
The loaf came out fine, but because of its size, required over an hour and a half to cook in the oven. It was undoubtedly the healthiest meatloaf we had ever made, and with the grains and vegetables in each bite, could have been a meal all on its own. I also liked the use of bulgur in this way, adding some additional nutrients in place of breadcrumbs.
Bulgur & Citrus Salad
I’ve mentioned in the past that I do my best to prepare vegetarian dishes for potlucks at work (because many of my coworkers have meat-related dietary restrictions), so I was eager to try a recipe for bulgur & citrus salad in Urban Pantry for this purpose.
Bulgur was without a doubt the star ingredient, livened with the inclusion of pine nuts, parsley, mint, dried currants, orange zest, orange juice, red wine vinegar and some olive oil. I found, however, that to get the “sweet-citrusy pop” that Pennington described, I had to double the amount of zest and juice. It resulted in a fragrant salad, but perhaps not the most ideal consistency, as the bulgur was almost mushy.
Citrus & bulgur salad
After sitting overnight in the fridge, the sweetness intensified, but it didn’t help the bulgur. More herbs, added to freshen up the salad at the last moment would have been a good idea, too.
I haven’t given up on bulgur yet – what are your favourite uses for the grain?