Bulgur is often prepared like couscous: boiling liquid is poured on the grains and allowed to sit off heat until the water is absorbed. In this recipe the bulgur, combined with the vegetables, simmers gently on heat. In this way the vegetables cook, too. To substitute other grains for bulgur, you may have to add the vegetables later in the cooking process, or not, depending on the type of grain and how tender you want the vegetables. Japanese turnips, zucchini/summer squash, corn kernels, chopped greens are good substitutes or additions to this.
1 T vegetable oil
1 c coarse bulgur
1 c chopped scallion or onion
2 c chopped green or napa cabbage
2 c sliced carrots
salt and pepper, to taste
2 c broth, stock, or water
1/2 c (toasted) chopped nuts, optional
extra-virgin olive oil, optional
2 T chopped fresh herb
1. Heat oil in a lidded pot or skillet. Add bulgur, scallion, cabbage, and carrots. Cook, stirring, for a couple of minutes, until vegetables begin to soften. Sprinkle with some salt and pepper.
2. Add liquid and bring to the boil. Reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 minutes. Remove from heat. Stir in chopped nuts. Taste for seasonings. If you like, a drizzle of olive oil stirred in is nice, and gives the dish a tabbouleh accent. Sprinkle with some fresh chopped herb to finish.