October 16, 2016
Dinner, Side Dishes, Grains,
Bulgur (cracked wheat), Vegetables, Onions, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"Trying to get more whole-wheats in my diet!"
Place peppercorns in a small bowl; add water to cover. Let stand at least 10 minutes. Drain; discard water. Set peppercorns aside.
Saute diced onion in melted butter in a large saucepan for 5 minutes or until tender. Add peppercorns, chicken broth, bulgur, and salt. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the bulgur is tender.
Drain and let cool slightly. Stir in parsley.
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A delicious accompaniment to lamb kabobs and roasted vegetables. I used marinated whole green peppercorns which were chopped into small pieces and skipped the soaking part of course. (Marinated green peppercorns pack a serious punch!) Veggie broth replaced chicken broth and the bulgar was served over a bed of spinach. My parsley is not producing yet and replaced with fresh cilantro from the store. Thank you for posting this recipe. I don't see recipes often for using green peppercorns especially recipes on the tag list. Prepared for the FYC tag game.