Simple to prepare, bulgur is super to add to salads, soups, and casseroles. This basic recipe can be the jumping-off point for many delicious dishes made with this stellar grain.
MAKES: ABOUT 5 CUPS
INGREDIENTS:
- 2 cups bulgur, rinsed and drained
- 4 cups chicken or vegetable stock or store-bought chicken or vegetable broth or water
- 2 teaspoons salt, plus more if needed
- Freshly ground black pepper
- Extra-virgin olive oil for drizzling
INSTRUCTIONS:
- In the pressure cooker, combine the bulgur, stock, and salt.
- Lock the lid in place and cook at high pressure for 6 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Fluff the bulgur, season with pepper and additional salt if necessary, and serve drizzled with the olive oil.
- Or let cool and store in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
NOTE:
- Bob’s Red Mill bulgur is toasted and has a wonderful nutty flavor.
- If your supermarket doesn’t carry it, try your local organic or health food market.
