Bulgur is a quick cooking form of wheat that is an excellent alternative or substitute for rice or couscous in one-pot backpacking recipes. Best known as the grain ingredient in tabouli salad, Bulgur has a pleasant nut-like flavor which is high in fiber, rich in B-vitamins, iron, magnesium, and phosphorous
- 1/3 cup of dried apricots, diced
- 2 tablespoons currants
- 1/2 cup of Trader Joe’s 10 minute bulgur (or Bob’s quick cook bulgur)
- 1/2 cube of vegetable or chicken bouillon
- 3 tablespoons dried minced onion
- 1/2 bay leaf
- 1 and 1/2 teaspoons of dried mint
- 1/2 pinch of allspice
- 1/2 pinch of ground cumin
- Place the dried fruit is a small ziplock snack bag and set aside.
- Place the bulgur and of the other ingredients in their own ziplock bag
- Add a small amount of water to the ziplock bag containing the fried fruit and let it plump for 10 minutes.
- Bring a cup of water to boil. Add the contents of the bag containing the bulgur and spices and simmer for 5-6 minutes.
- Drain the extra water out of the bag containing the dried fruit and mix the plumped apricots and currants to the grain. Add salt to taste.
Rating: This meal is a winner.
The original source of this recipe is http://www.eatingwell.com/recipes/bulgur_pilaf_with_dried_fruits.html. I simply adapted it for easy preparation as a one-pot backpacking recipe. The fruit and the mint really make this an interesting backpacking recipe to eat.