Ingredient List
Ingredients List :
  • 1 tablespoon vegetable oil
  • 1 cup uncooked bulgur wheat
  • ½ cup uncooked long-grain white rice, dry
  • ½ cup uncooked pearled barley
  • 2 beef or chicken bouillon cubes or 2 tablespoons dry bouillon granules
  • 4 cups hot water
  • ½ cup coarsely grated carrots
  • ½ cup chopped onion
  • ½ cup sliced almonds, toasted (optional)
Instructions
Cooking
  • Add oil to wok or skillet and heat on medium-high. Add grains and sauté 7 minutes, stirring occasionally.

  • Dissolve bouillon in hot water and stir into grains; add vegetables. Cover; reduce heat and simmer 25 to 30 minutes. Stir occasionally until liquid is absorbed and grains are tender.

  • Remove from heat, let stand 5 minutes and fluff with fork. Garnish with almonds.

Variation
  • Season with black pepper or herbs. Add other vegetables such as chopped green pepper, red pepper, celery, peas, or broccoli.

Note
  • Do not substitute instant or brown rice.

  • Nutrition information per serving (½ cup): 96 cal, 1 g fat, 0 g chol, 18 mg sodium, 19 g carbo, 3 g fiber, 3 g pro, 21 mcg folate.

  • Learn more about the history of bulgur, how to prepare it and get additional bulgur recipes.

Instructions
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