Bulgur Stuffing With Celery, Apples And Sage
Total Time: 30 mins
Preparation Time: 8 mins
Cook Time: 22 mins
Ingredients
- Servings: 4
- 2 teaspoons olive oil
- 1 cup medium grain bulgar wheat
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 tart apple, chopped (i use granny smiths)
- 2 garlic cloves, minced
- 1/2-1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon marjoram
- 1 3/4 cups fat free chicken broth or 1 3/4 cups nonfat beef broth or 1 3/4 cups vegetable broth or 1 3/4 cups water
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
- 1 -2 tablespoon fresh sage, chopped (optional)
- salt and pepper, to taste
Recipe
- 1 heat oil in a medium sized sauce pan, adding the bulgur, onions, celery, and apples.
- 2 cook 2 -3 minutes stirring so that the produce begins to soften and the bulgur begins to toast.
- 3 add the herbs (sage, thyme, and marjoram) along with the minced garlic and continue to cook 3-5 minutes until the vegetables are softened.
- 4 stir in the stock or water along with the bay leaf and bring to a boil.
- 5 reduce heat to lowest possible flame, cover and simmer for 15 minutes, until all of the liquid is absorbed.
- 6 the bulgur will be tender but chewy.
- 7 take the bay leaf out.
- 8 mix in the chopped fresh parsley and season to taste.
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