- September 1st, 2009Unfeatured
1 cup bulgur wheat
1 cup quinoa
1 large onion, chopped
1 cup chopped celery
1/4 cup minced fresh parsley
1 teaspoon crushed dried rosemary or dried thyme or oregano
Salt to taste
Place the bulgur and quinoa in a dry, heavy skillet (such as cast-iron), stir-fry pan, or wok over high heat and cook, stirring constantly, until the grain smells toasty. Remove from the heat immediately and set aside.
Steam-fry the onion and celery in a large nonstick saucepan with a tight lid until the onion begins to soften. Add the broth, bulgur, quinoa, parsley, and rosemary, thyme, or oregano. Bring to a boil over high heat, then reduce the heat to low and cook, uncovered, for 20 minutes. Let stand for 5 minutes. Fluff with a fork and season with the salt.