|
|
Bulghur (Cracked Wheat)
submitted by Rouben Keshguerian
High Point, NC
1 stick butter
1 cup egg noodles
1 cup Bulghur (medium grain, but any will do)
2 cups chicken broth (salted to taste)
In a large pot, on medium heat, melt butter and add crushed noodles.
Brown the noodles, then stir in bulghur.
Quickly stir in hot chicken broth.
Lower heat and simmer for about 20 minutes.
Rice Pilaf
submitted by Paul W. Samarin
Long Beach, California
I have two similar versions of the recipe for my mom's rice. Here is the story that goes with them:
My mom died November 1, 2003. A notice was posted in the newsletter for the credit union of the corporation she had worked for years earlier. In response to that notice, one of the sympathy cards we received contained a slip of paper on which was typed this recipe. It came from a woman who had worked with my mom in 1967. In 1967 this woman was a young (23 y.o.) new hire and my mom was about 38 y.o. In addition to training the young lady at her job, my mother -- ever helpful -- gave her this recipe. She'd saved it all these years. She sent it to us with a note of fond remembrance of how helpful my mother had been to her (and others) over the years and how my mother had typed out this recipe for her on the typewriter at work, and she thought we my like to have it now. |
Rice Pilaf (RusaHye Rice) (Recipe 1)
2 cups long grain white rice
1 stick of butter (1/4 lb)
Dash of vegetable oil
wide egg noodles
4 1/4 cups of boiling water
Salt and Pepper to taste
Sautee the egg noodles in the butter with a dash of oil. The oil raises the flash point of the butter so that it doesn't burn as easily. The "Old Country" method was to use drawn butter to prevent burning, but whole butter tastes better. Sautee until the noodles change color; this is a slow process. If you burn the noodles or the butter you must discard and start over.
Once the noodles are sautéed, add the rice, salt and pepper. Sautee together just a bit, to coat and soften the rice a little. Add the boiling water, stir and bring it back to the boil quickly. Maintaining an steady boil on an moderate heat, stir occasionally for about 10 minutes, until roughly an inch of water remains above the rice.
Reduce heat to very low (tiny, center flame or 2-3 on an electric stove) and allow to simmer, covered, for about 20 minutes. No more stirring during this time period. When water is completely absorbed, remove from heat and let stand for 20 minutes or so. Traditionally, a towel would be used to cover the pot to keep the heat and prevent evaporation. With good, heavy pots this is no longer necessary (although it still gives you a good feeling!)
Notes:
I use either Sea Salt or Kosher Salt. If you over-salt with "regular" iodized salt, you get a bitter taste. Too much Sea Salt or Kosher Salt just tastes "a little salty." Not enough salt and you have no flavor. Use plenty of pepper, too.
This recipe makes a whole lot of rice. For just a small family meal, 1 to 1 1/2 cups is plenty. Just keep the ratios similar: 1/2 stick of butter per cup of rice; 2 cups of water (plus a little for evaporation) per cup rice.
Rice Pilaf (Recipe 2)
submitted by Paul W. Samarian on behalf of
Annie Samarian
1/2 cube butter
Wesson oil
Thin egg noodles
2 1/4 cups boiling water
1 cup MJB rice
Seasoning
Slowly melt butter, add dash of oil. Throw a small handful of noodles into butter and oil and brown or cook over medium heat until noodles change color. To noodle mixture, add the rice and mix about a minute, the pour in boiling water and add seasoning. Turn heat up a little and continue stirring for 10 minutes or so. When rice has settled and about 1 inch of water remains, turn to lowest heat and cook 20 minutes longer. DO NOT STIR ANYMORE. When water is absorbed, let rice stand 20 minutes or so before serving, or until rice is flaky. Serves 2.
Tabbouleh
submitted by Margaret Yacoubian
1 cup fine bulgur(cracked wheat)
1 cup chopped scallions
1 cup chopped parsley or more
3 medium tomatoes, diced
1 cup peeled, diced cucumber
1/3 cup fresh lemon juice or more to taste
1/3 cup olive oil
Salt, to taste
1/3 cup chopped fresh mint
Soak bulgur in cold water to cover for 30 minutes or until soft. Drain in cheesecloth lined fine colander. Squeeze out moisture. In bowl, gently mix bulgur, scallions, parsley, tomatoes, cucumbers; add lemon juice & olive oil. Season to taste & chill. Garnish with fresh mint. 6 servings.
|
|
