12.08.2010

Bulgur Chile

Bulgur Chile

TacklingBittmanAs you might know if you have been following me for some time, I'm a bit of a fan of Mark Bittman. So when I learned that Sue from Couscous & Consciousness along with Alex from A Moderate Life, Christy from Frugality and Crunchiness with Christy, Dr Laura from Who is Laura? and Chaya from My Sweet and Savoury are hosting a monthly blog event of his recipes, I just had to pour over my copy of How To Cook Everything Vegetarian and look up a new recipe to try. I settled on a bulgur chile, because there was a packet of bulgur sitting in the cupboard, which I had bought just out of curiousity. (somehow this is the way I end up trying something new most of the time)
The chile was nicely spicy, but not too hot. Better cook up a bigger batch while you are at it. It lends itself well to reheating, as the bulgur will not turn mushy over time.

The host of this month's blog hop is Sue from Couscous & Consciousness.

Bulgur Chile

Adapted from How To Cook Everything Vegetarian by Mark Bittman

Ingredients:

2 Tbsp olive oil
1 onion, chopped
2 bell peppers, any colour, cored and diced
2 carrots, diced
1 clove garlic, minced
3 Tbp tomato paste
about three chipotles in adobo
3 cups tomatoes, chopped (or pomodoro passata)
1 quart vegetable stock or water
salt, black pepper
1 cup fine or medium-grained bulgur
sour cream for garnish

Method:

In a braising pot, heat the oil and sweat the onions. Fry on medium heat until they turn translucent. Add the garlic and stir until fragrant, then add the bell pepper and carrot. Cook for about 5 minutes, stirring frequently. Add the tomato paste,let it take some colour and stir in.
Add the chipotles, chopped tomatoes, stock and some salt and black pepper.
Let bubble on low heat for about 30 minutes. Stir in the bulgur and cook for 10 minutes. Remove from heat and let stand for about 15 minutes. Garnish and serve.

5 comments:

Dr. Laura @ WhoIsLaura.com said...

YUM! This chili looks amazing and I have never had bulgar. But, if Bittman made it, then it's got to be fantastic!

Thanks for sharing with the Tackling Bittman Recipe Hop!

Dr. Laura

Christy said...

I love that you just bought the bulgur to try - I do that too. The chili sounds just so delicious - I love all the spices I may have to venture out and buy some bulgur to try. Thanks for linking this to the Hearth and Soul Hop!

Jim said...

Looks great. Ich suche öfter nach Alternativen für Chili sin carne, ohne dieses Sojazeugs. Dieses scheint mir einen Versuch wert zu sein.

Couscous & Consciousness said...

Hi Andreas - this chilli looks wonderful - I've never used bulgur much, but I really like the idea of using it in something like this - it's a great alternative to meat in a chilli. HTCE Vegetarian is on my cookbook wishlist :-)

Thanks so much for sharing this with the Tackling Bittman Recipe Hop, and thanks for the mention. For you future reference, Alex, Christy, Laura, Chaya and I co-host each month, so any given month you can go to any one of those blogs and link your entry, and it will show up on all 5 blogs. Also from next month onwards Pam at Sidewalk Shoes will also be joining in to host with us.

We'll also have an exciting giveaway next month, so I hope you'll join in with us again :-)

Sue

Sweet and Savory said...

I love your enthusiasm about Bittman. I feel the same way. The chili you selected is screaming for more attention and who am I to turn down a good bowl of chili.

Thanks for linking to Tackling Bittman. I hope you will join us each month. You certainly have the credentials to share with your appreciation of Mark Bittman.