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Savory Bulgur

What you need: 

2 cloves garlic
2 medium yellow onions
2 tablespoon corn oil (Naturally cold pressed type has best flavor)
1 teaspoon thyme
6 cups boiling water
1 teaspoon sea salt
4 cups bulgur

What you do: 

Peel and mince the garlic; peel and chop the onion. Heat oil in a 2-quart saucepan; add the garlic and saute for 30 seconds; add the onion and the thyme, and saute over medium heat for 4 minutes. In another 2-quart pot, bring the water and salt to a boil Add the bulgur to the onions and continue sauteing for 3 to 4 minutes more, or until the water boils in the other pot. Turn off heat under both pots. Using a ladle, slowly add the boiling water to the bulgur (it will sizzle and foam up); cover, and allow to stand for 45 minutes or until all the water is absorbed. Fluff the bulgur with a wooden spoon just before serving.

Preparation Time: 
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Here's another way to use pretty much the same ingredients:
Rinse 1 cup of fine bulgar wheat. 
Put in large casserole dish along with 1 small minced onion (raw), two cloves of minced garlic, drizzle of olive oil, scant 2 cups of vegetable stock, salt and pepper.  You can throw in a bay leaf if you choose.  Add everything to the dish and bake at 375 degrees for about 30 minutes, or until the water is all absorbed.  The onion and garlic will cook in the oven so there's no need to pre-cook.  Fluff with a fork or chopsticks.  It makes about 4-5 servings. This is not highly flavored so it can be used in place of rice or another grain for a dish with sauce.

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