Wheat and Barley Bowl
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.
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
- Sauté barley in butter in a large skillet over medium-high heat, stirring constantly, 5 to 10 minutes or until lightly browned.
- Add water and next 3 ingredients; bring to a boil. cover, reduce heat, and simmer 40 minutes.
- Stir in bulgur wheat; cover and simmer 15 minutes.
- Add spinach, tomato, green onions, parley, and lemon juice; cook just until thoroughly heated. Sprinkle with sunflower kernels. Serve immediately.
Makes 8 servings.