|Modern German Food|
|by Roz Denny|
German cooking is known for old-fashioned virtues: high quality ingredients, simple preparation and robust flavours.
1 - 10 of 133 for bulgar
Wash bulgar well. Cook in ... walnuts. Whisk together lemon juice, cinnamon and oil. Toss with other ingredients and refrigerate. Make 1 day in advance.
(Available in health ... boiling water over bulgar in a ceramic ... 3 small tomatoes, 1/2 bunch parsley, 1/2 bunch spinach, about 4 ounces salad olives.)
Combine bulgar and 2 cups ... bake. Place on greased baking sheets. Let rise until doubled. Bake at 350 degrees for 18 to 20 minutes. Makes 36 to 40 buns.
Bring broth to ... ingredients return to a boil and reduce heat to maintain a simmer. Cover and cook 10 to 20 minutes longer, until rice and bulgar are tender.
Saute onion about ... almost tender). Add bulgar and cook until ... boil; reduce heat and simmer for 15 minutes. Garnish with parsley. May top with yogurt.
Combine bulgar and boiling water ... dough. Knead well and let rise until double. Form into loaves, let rise again. Bake at 350 degrees for 45 to 60 minutes.
Brown onion and celery in oil. Add chicken broth and bulgar and simmer; covered, for 15 minutes.
Melt butter in ... are tender. Add bulgar and cook until ... be used as a side dish similar to cooked rice. Yield: 8 servings (118 calories) per serving.
Combine bulgar, boiling water, ... Place in greased 9x5x3 loaf pans. Cover and let rise until doubled (about 1 hour). Bake at 350 degree oven 45-50 minutes.
Pour boiling water over bulgar wheat. Stir in ... 45 to 50 minutes in 350°F oven. The white flour may also be replaced with some wheat flour, if desired.
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