2. Add the stock, increase the heat and bring to a boil. Add the bulgur, reduce the heat to low and cover. Cook until the bulgur is tender, about 20 minutes or so. Season with salt and pepper. Just before serving, stir in the sour cream and dill.
Serves 4 to 6
1 cup bulgur
2 medium tomatoes, peeded, seeded and chopped
2 cup cooked chicken breast
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh mint
2 cloves garlic, minced
1/3 cup olive oil
3 tablespoons red wine vinegar
Salt and pepper
Cook the bulgur in a large pot of water until tender, about 20 to 25 minutes. Drain, and allow to cool. In a large bowl, combine the cooled bulgur, tomatoes, chicken, basil, mint and garlic. In a smaller bowl, combine the olive oil and vinegar. Season with salt and pepper. Toss the vinaigrette with the bulgur, tomato and chicken mixture and serve immediately.
Makes 2 loaves
As with many grains, bulgur contributes much to breads. This is a substantial, hearty whole-wheat loaf.
1/4 cup warm water
1 package active dry yeast
3 tablespoons honey
2 teaspoons of tomato paste
1/2 cup finely ground bulgur
1-1/2 cups warm buttermilk
1/3 cup unsalted butter, melted
1 teaspoon kosher salt
2 cups whole-wheat flour
2 cups bread flour
1. Put the warm water in a large bowl. Sprinkle the yeast over it and allow the yeast to soften for about 3 to 5 minutes. Whisk in the honey and the tomato paste until smooth. Stir in the bulgur and buttermilk. Set aside for 20 minutes.
2. Stir the butter and salt into the bulgur mixture. Add the whole wheat flour and 1-1/2 cups of the bread flour and bring together into a stiff dough. Turn dough out onto a floured surface and knead for 15 minutes to let the texture really develop, adding more flour if necessary. The dough should be smooth and not sticky.
3. Transfer the dough to an oiled bowl, cover, and let rise until doubled, about 1-1/2 hours. Punch down the dough, turn out onto a floured board, and divide in half. Gently form each half into a loaf shape.
4. Sprinkle a baking sheet with cornmeal or line it with parchment paper and place the loaves on the sheet. Cover loosely with a towel and let rise again, about 45 minutes. Halfway through the second rise, heat the oven to 400 degrees F.
5. With the tip of a sharp knife, slash the tops of the loaves two or three times. Bake about 25 minutes, until the loaves are crisp and sound hollow when tapped lightly with your fingers.
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