Ypsi Cooks

I like speed and cool temperatures to accompany my food preparation in the summer. A few days ago I went out to weed, but before doing so, I started some bulgar wheat soaking. Bulgar doesn't take long to cook in the first place, but I figure cutting 15 min down to 5 is nice, so there it was. When I came in, it had doubled in size and absorbed most of the water. I looked at it, and it was beautifully fluffy. A little research taught me that since it is cooked during processing, bulgar does not require a second cooking at home: a good soak will do it. I did 1 1/2 cups of bulgar, 2 1/2 cups of water and a little salt (1/2 tsp). Mine soaked for about 2 hours, but less might do it, especially if the water is hot. It is great in tabbouleh, but really can be used almost anywhere you would use quinoia, rice, couscous, etc. We mixed it with sweet potato cubes, garlic & vinegar seasoned kale, and a nice dressing. It was delicious with almonds sprinkled on top. Or use it in place of pasta in a veggie pasta salad. The style will be a very different, but still delicious, and all without turning on the stove.

This entry was posted on Monday, June 22nd, 2009 at 1:25 pm and is filed under General. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.