I know you are wondering what this meal could possibly be. I did not know myself, until I read the explanation from the author (Sarah Pinneo), who provides this recipe in her novel Julia’s Child. Basically, Bulgar wheat is a whole grain, which is apparently healthier than white rice. With more protein and fiber, it cooks faster than regular risotto. It sounded good, so I picked it for this month!
Peas on Earth Bulgur Wheat Risotto
You will need:
-1 medium onion, chopped
-2 tablespoons olive oil
-1 cup coarse (No. 3) bulgur
-2 cups chicken broth
-1 and 1/2 cups water
-1/4 pound sliced bacon, chopped
-2 cups frozen peas
-1/3 cup freshly grated Parmesan
-salt and pepper to taste
In a 2-quart heavy saucepan cook onion in oil over moderate heat, stirring, until softened.
Add bulgur, broth, and water and bring to a boil. Reduce heat and simmer, covered, until bulgur is tender and creamy like risotto (about 20 minutes). Stir occasionally.
While bulgur is simmering, cook bacon in a skillet over moderate heat, stirring, until crisp, then drain on paper towels.
Stir peas into bulgur, then stir in Parmesan, half of the bacon, and salt and pepper to taste.
Serve sprinkled with the remaining bacon.
Well, I don’t know about you but it kind of defeats the purpose to cook with wheat bulgur if you are going to have it with bacon! There is no such thing as “healthy” pork strips. Nevertheless, it sounds like a yummy dinner idea. It seems like a good meal to have as we drift slowly out of Summer.