Bulgur Wheat With Leeks Food

HOW TO COOK BULGUR WHEAT

Steps:

• Rinse 1 cup of bulgur and drain well.
• In a medium saucepan, bring 1 1/2 cups of low-sodium broth (or water) to a boil. Stir in the drained bulgur and olive oil (if using). Season with a big dash of kosher salt.
• Allow the liquid to bubble again, then turn the heat down. Cover and let simmer for about 12 minutes or until the bulgur is tender and has fully absorbed the liquid.
• Remove from the heat and let stand, covered, for another 10 minutes (leave it alone).
• Fluff with a fork and garnish with parsley before serving.
• Place 1 cup of dry fine bulgur grains in a large bowl. Pour 2 cups of hot water on top.
• Set it aside for 10 to 12 minutes to soak. Once the bulgur has soaked all the water, you can fluff it and serve it or use it in tabouli or otherwise.

BULGUR WITH LEEKS, CRANBERRIES, AND ALMONDS

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add chopped leeks and sauté until very tender, about 12 minutes. Add chicken broth and bring to boil. Stir in bulgur and boil 5 minutes. Add dried cranberries. Remove from heat, cover and let stand 15 minutes. Fluff with fork. Mix in sliced almonds. Season to taste with salt and pepper.

BULGUR WHEAT WITH LEEKS

Steps:

• Bring the broth to a boil in a small saucepan.
• Stir in the bulgur and leeks. Remove from heat and let stand, covered, 10 minutes. Stir in the almonds.