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bulgar recipe

Date:    Fri, 25 Mar 94 13:09:26 PST
 From:    Jane Colman (jane@netcom.com)
 As a grain dish, I dry-saute it in a cast-iron skillet for a few
 minutes until most of the grains are browned but not burned, add
 two parts stock or water and simmer until the liquid is absorbed.
 Sometimes also saute with onions and/or garlic.  I'm not sure
 whether or not it should be covered, but I usually don't.
 kwvegan vegan