More Grains of Wheat

   

Last week's program on Wheat: Field to Flour prompted me to try the bulgur I had recieved from the Kansas Wheat Commission. It made a delicious addition to a salad.
Bulgur was probably man's first use of wheat. For bulgur, the whole wheat kernel is soaked and cooked, then dried. Then part of the bran is removed and the remaining kernel is cracked into small pieces. It can be used in many types of recipes - salads, soups, breads and desserts. It makes a nutritious extender and thickener for meat dishes and soups. Bulgur will absorb twice its volume in water and can be used in place of rice in any recipe. It has the same nutritive value as whole wheat.
     Basic cooking instructions are: Rinse bulgur. Using 1 cup bulgur to 2 cups of water, bring water to a boil, then add bulgur. Return to a boil, reduce heat to low, cover and cook for about 15 minutes until soft. Bulgur can also be soaked to soften before using.

Hearty Bulgur Salad           

1 cup dry bulgur

2 cups warm water

2 cups peeled and diced cucumber

1 ½ cups diced tomatoes

½ cup thinly sliced green onions

½ cup diced green pepper

10 radishes, diced

¼ cup minced parsley

1 teaspoon seasoned salt

¼ teaspoon black pepper

⅓ cup lemon juice

1 tablespoon minced fresh mint

Combine bulgur and water; let stand until bulgur is soft, about 20 minutes. Strain off excess liquid. In a large salad bowl, toss together all ingredients. Refrigerate until serving. 

Makes 6 cups. 

Ingredients can be changed for a variety of garden vegetables
you may have.

Bulgur may be sold in grocery stores with the baking supplies or the cereals. Bob's Red Mill is one brand that is found in our store and can be ordered on-line.