By Lynn
Fredericks
The
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Kid’s Meals Home |
Lynn Fredericks intro
Recipe by Lynn Fredericks,
author: Cooking
Time is Family Time
Antonia's
Dill-lightful Bulgar Stew
Adapted from
Lynne Fredericks' Cooking
Time is Family Time.
Yield:
4 servings
As part of her food-based curriculum, my very creative friend Antonia Demas
developed this recipe to appeal to children. The dish offers an
introduction to the wonders of bulgar. This dish also qualifies for the
category of 'no-brainer,' yet it's sophisticated in taste and the flavors
vary depending upon the herbs you choose. Here we use dill but in our
elementary school classes each group selects a different herb. Whether it
is made with cilantro, basil, dill or thyme, the children are equally
enthusiastic. This is a useful dish for instructing children about the
power of herbs, how they add so much taste and aromas to food. Through this
exercize, most kids can get over their aversion to 'green things' in their
food
and everyone can enjoy more flavorful meals.
Additional variations can be made by substituting the corn with broccoli,
peas, or kidney beans -- just use your imagination!
- 1 cup chopped tomatoes
- 1 cup corn (fresh or canned)
- 1 cup water
- 1 cup bulgar wheat
- 1 Tablespoon dill (or another fresh herb such as basil, cilantro,
etc.)
|
G
is for Grain
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Equipment: kitchen scissors
1. Have the older children help chop tomatoes while younger children help
you
open the can of corn, with parents removing the sharp lid.
2. In a saucepan, have the children combine water, tomatoes, and bulgar
over
high heat and bring to a boil. While the water is heating, have younger
children
help snip the dill with scissors (or pluck the leaves of another herb) into
a small bowl.
3. When the bulgar mixture in the pot boils, reduce the heat. Have
children add corn and dill and continue cooking. Assist the children in
stirring
frequently, taking care not to let mixture stick to the bottom. Cook this
way for approximately 5 minutes or until the bulgar absorbs the water and
becomes like a pilaf. If all the water is absorbed and the bulgar is still
too tough, just add more water, about 1/2 cup at a time, until the bulgar is
nice
and tender.
4. When the bulgar is cooked, remove from heat, cover, and let stand 5-10
minutes before serving.
