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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A flavorful side dish perfect for either adding interest to a meal featuring a plain meat or for standing up to an intricate dish that would overwhelm a bland side. Once you learn the technique you'll be confident enough to change the vegetables or adjust the seasonings to suit your particular meal. Ingredients:
2 cups long grain white rice |
1 cup bulgar wheat |
6 cups chicken stock (if you don't have homemade stock i recommend tones soup base. ordinary bullion cubes don't have enou) |
1 onion, chopped |
1 cup summer squash, shredded (go ahead and use up that big, tough one) |
1/2 teaspoon cumin |
1/4 teaspoon celery seed |
1 garlic clove, minced |
2 tablespoons olive oil |
2 tablespoons butter |
salt and pepper |
Directions:
1. In a heavy-bottomed pot heat the olive oil and butter on medium to medium-high heat.
2. Add the rice, bulgar, onions, squash, and seasonings. Keep stirring as the rice loses the translucency that it got from the oil and goes white again. Be VERY careful not to burn it because scorched grain reeks and tastes horrible.
3. Once most of the rice is white add the chicken stock.
4. Bring to a boil. Cover and reduce heat.
5. Simmer 12-15 minutes, stirring several times.
6. Remove from heat and let stand, covered, for 5 minutes to finish absorbing the liquid.
7. Variations can be made by substituting orzo or broken spaghetti for the bulgar, beef stock for the chicken stock, or carrots, peas, spinach, or other vegetables for the shredded squash.
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