2-3 Tablespoons coconut oil
1 large onion, finely chopped
1 cup bulgur wheat
1 tablespoon mild curry powder
2 carrots, grated
2-3 celery stalks, thinly sliced
2 cups (relatively finely depending on the broccoli tolerance of the other projected consumers of the dish) chopped broccoli, including stems
2 cans (14.5-15 ounce) vegetable broth
1/2 cup dark raisins
2 Tablespoons chutney (but I used corn relish since I had that and DIDN'T have chutney of any kind)
In a large pan, heat half the coconut oil. Add onions and cook until translucent, stirring off and on. Add remaining coconut oil to melt, then stir in the bulgur and curry powder and cook over low heat, stirring, for one minute. (Low heat is key here. You do not want to burn ANY of this good stuff.)
Add the chopped vegetables and the broth and stir well. Bring to a boil, then stir one last time, cover, and let cook for 20 minutes at a simmer on low heat. Remove cover and taste to see if the bulgur has reached a pleasing texture of doneness. If not, re-cover and let cook another 2-5 minutes. Stir in the raisins and chutney or relish. Serve immediately if you like hot food. It is equally good as a room temperature dish.
This recipe is said to feed four people. Those would be good-sized servings. I ate some for breakfast (three 1 1/2 Tablespoon-scoops worth) and found it was not necessary to have a huge serving.
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| Spicy Vegetable Bulgar |
By the way, the "spicy" is a bit of a misnomer. At least it is not spicy as you might judge a pot of chili...
