| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Wheat kernels that have been steamed, dried, and then crushed are called bulgur. When cooked, bulgur has a tender yet chewy texture. Here it's teamed with another hardy grain, barley, for a wholesome side dish combination.

Wheat and Barley Bowl

3/4 cup barley, uncooked

3 tablespoons butter or margarine, melted

3 cups water

2 teaspoons beef-flavored bouillon granules or base

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup bulgur wheat, uncooked

2 cups shredded fresh spinach leaves

1 large tomato, cut into wedges

1/2 cup sliced green onions

1/4 cup minced fresh parsley

1 tablespoon fresh lemon juice

1/4 cup unsalted sunflower kernels

1. Saute barley in butter in a large skillet over medium-high heat, stirring constantly, 5 to 10 minutes or until lightly browned.
2. Add water and next 3 ingredients; bring to a boil. cover, reduce heat, and simmer 40 minutes.
3. Stir in bulgur wheat; cover and simmer 15 minutes.
4. Add spinach, tomato, green onions, parley, and lemon juice; cook just until thoroughly heated. Sprinkle with sunflower kernels. Serve immediately.

Makes 8 to 10 servings.

||| Save this Recipe on Delicious |||