As a child, I ate more bulghur than white rice, so I'm very familiar with the toasty grain.
Yes, I was that weird kid in school with homemade fruit leather and a thermos of chicken noodle soup at lunch.
And soup with fat, homemade noodles, not the skinny, trademarked noodles.
Some flavors, like cinnamon, ginger, lime and pumpkin, are meant to be together.
1 cup raw bulghur
2 cups boiling water
3 med. potatoes, peeled and quartered
1 med. onion chopped
Meanwhile, saute the onions in 1/3 cup olive oil. When they are translucent and soft mix in the nuts and spices. Add the raisins and saute, stirring, until the mixture is hot. Remove from heat.
4 cups vegetable stock
2 cup potato water
3 cloves of garlic, minced
1 tsp dried sage
1/2 tsp ground cloves
3 cups peeled and diced firm pumpkin or butternut squash
1/2 cup lime juice
2 Tbs olive oil
1 med. onion, chopped
1 spicy dried chile or 2-3 fresh, diced chiles
28oz can of diced tomatoes
Add to taste: Hickory salt or 1/8 tsp liquid smoke, salt and pepper.
Toppings: Cilantro, toasted pumpkin seeds, thinly sliced lime.
Saute onion with olive oil in a large stockpot. After a few minutes add chiles. When onion is translucent remove from heat and add minced garlic.
Add all of the remaining ingredients and return stockpot to the stove. Turn up heat to med-high. Cover the pot and let simmer until the pumpkin is fork tender, 15-20 mins.
Adjust salt and pepper to personal taste and serve. Offer soup with fresh or dried cilantro, toasted pumpkin seeds and sliced limes.
To serve: Ladle soup into bowls, add bulghur ball and optional toppings.
Notes and Confessions:
Unless you had an unconventional childhood like me, you might not know about bulghur. Bulghur has a very high nutritional value. It's high in protein, fiber and is low in fat and calories. It is also rich in B vitamins, vitamin E, iron, phosphorous and manganese. Its B vitamins complement the folate in vegetables such as spinach, asparagus, broccoli or brussels sprouts. Furthermore, Bulghur does not lose much of its nutrients from its minimal processing (steaming). It retains its high protein and vitamin count.
Yummy! And good for you!
Bulghur is wheat berries (seeds) that have been precooked, dried and cracked. Bulghur should never be boiled like rice or pasta. Simply, pour boiling water over bulghur, cover and allow to steam.
So in this recipe I used:
Honey - from my Grandfather's bees. He died when I was 4, so this honey is a non replenishable commodity
Egg - from Butter, my pet chicken
Sage - from my garden
Pumpkin - from my garden
Onion - from my garden
Chile - from my garden, dried by me
Potato - from my garden
Garlic - I used one big clove of elephant garlic, from my garden
I ate 4 bowls. Honestly, I couldn't eat it fast enough. It has so many flavors and textures: Nutty bulghur, rich pine nuts, sweet, creamy pumpkin and sparkly lime.
The pumpkin and lime really complement each other well. The tart lime brings out the sweet pumpkin flavor. The spices are just decadent.
Multiple layers of flavor and texture. Yummy!
And the bulghur balls are delicious in the soup or just eaten on their own. I'm eating them straight out of the refrigerator!