Bulgur With Pasta Recipes

Steps:

• Boil 2 cups water. Pour the water over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
• Meanwhile, cook the pasta according to package directions and drain.
• Combine the cooked bulgur and pasta in a serving container. Stir in the margarine to melt. Then stir in the Parmesan cheese and scallions. Season with salt and pepper, and serve.
• Bulgur is made from steamed and cracked whole wheat berries. When cooked, it has a chewy texture and a flavor that is reminiscent of brown rice, though somewhat nuttier. A staple in Near and Middle Eastern cuisine, bulgur is perhaps best known as the main ingredient in tabbouleh salad. This easy-to-prepare whole grain is a great addition to a healthy, varied diet. Basic cooking directions are above (Step 1).
• Use bulgur as a bed of grain for hearty bean dishes. It's especially good with chickpeas and black-eyed peas.
• Bulgur pilafs can be made by adding cooked beans or toasted nuts to the cooked grain; dried fruits, chopped scallion, and fresh herbs are good embellishments.
• Like other grains, bulgur makes a tasty base for hearty cold salads such as Fruited Bulgur Salad (page 48).
• Calories: 227
• Total Fat: 5g
• Protein: 8g
• Carbohydrate: 36g
• Cholesterol: 3mg
• Sodium: 125mg

Steps:

• Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.