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Bulgur Mexicana

This is an extremely healthy--and delicious--meatless meal that is a favorite in our household.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 3
Author: Ruth

Ingredients

  • 2 Tbsp oil
  • 1 med. onion chopped
  • 1 c. bulgur You may have to shop around to find bulgur. Bulgur wheat should be a whole grain, in its unprocessed form.
  • 1 large stalk celery chopped
  • ½ green or red pepper diced
  • 1 tsp. chili powder
  • ¾ tsp. ground cumin
  • 2¼ c. vegetable stock Or for more flavor, I use water & one beef bouillon cube

Condiments

  • cheddar cheese shredded
  • green onions diced
  • alfalfa sprouts (we often skip these)
  • sunflower seeds
  • sour cream
  • 1 tomato diced
  • salsa

Instructions

  • Place oil in frying pan. Add onions and bulgur and cook, stirring occasionally until onion soft and bulgur is golden (7-8 min.). (The bulgur grains will crack during this frying process.)
  • Stir in next celery, peppers and spices and cook for 2 minutes.
  • Pour in stock and bring to boil. Reduce heat; simmer until liquid absorbed. Season with salt and pepper.
  • Serve at the table with condiments that people can add on top of the bulgur to taste: shredded cheddar cheese, alfalfa sprouts, green onions, sunflower seeds, sour cream, diced tomato, salsa.

Notes

This serves 3. We usually double the recipe, because it's a favorite meal and it makes for great leftovers.