The ABC's of Cooking with Lynn Fredericks
author of Cooking Time Is Family Time

   G  is for Grains
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.)

    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.

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