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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
spelt bulghur questions
cv
44 posts
Jan 25, 2005
7:09 AM
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Has anyone ever tried making homemade bulghur? Quite frankly, I can't imagine why anyone would bother since it's so cheap and readily available. However, *spelt* bulghur is not and all of my usual sources have dried up.
Dori, Rebecca Wood has a recipe for regular wheat bulghur in the SPLENDID GRAIN--have you ever tried it? Any tips?
If anyone has a source for it, please send it my way!
Thanks,
Catherine
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Bryanna
Owner/Moderator
755 posts
Jan 25, 2005
12:25 PM
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Here's an article on how to make blgur:
http://www.motherearthnews.com/arc/5015/
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"To look like a goddess, eat like a peasant." Karen Andres
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cv
45 posts
Jan 25, 2005
12:37 PM
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Thanks, Bryanna! This looks like something I could probably manage . . . Catherine
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Bryanna
Owner/Moderator
756 posts
Jan 25, 2005
12:53 PM
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Here is a source of spelt bulgur:
http://www.tohum.com/foods.asp
Also, I got this from an allergy forum:
From: Michelle Smith (DMorse4270@AOL.COM)
Subject: Rizcous
Lundberg Farms briefly made a product called Riz Cous, an excellent gluten free substitute for couscous. Riz Cous was discontinued in November of 1996, but Karen Skupowski of Lundberg kindly forwarded to me instructions on how to
make this product at home. Here's how:
Grind long grain brown rice in a food processor.
Spread on a flat cookie sheet and roast in oven at 350 degrees Fahrenheit for about 30 minutes- stir several times. Store in tightly sealed containers or prepare immediately as desired.
Recipes abound for couscous but for those not familiar with this food here are some basic guidelines.To prepare, combine equal parts Riz Cous and hot liquids in a bowl and cover tightly. Let sit 5 minutes, then fluff with a
fork. If still too crunchy add a bit more hot liquid. The liquids will flavor the rice. I have used stock, wine, water, leftover soup, etc. I usually add other items in as well such as golden raisins, nuts, veggies, seafood. I
highly recommend this for backpacking.
Hope this helps!
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"To look like a goddess, eat like a peasant." Karen Andres
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Dori
185 posts
Jan 25, 2005
2:30 PM
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I have a rice maker and used to make bulgar (but the bulgar was already bulgar) in it, eqivalent grain as rice recipe. I season my grains in the rice maker to include "2 cups worth" of bouillon cubes and 1 1/2 tsp Nature's seasonings per 2 cuppies of grain.
Since rice is an allergen, I now use millet grain in the rice maker - - - in the same amounts as rice. It work very well. If I use a little more water than my rice maker rice recipe I have found it to be a super easy way to make polenta using the millet. I even steamed my fruit and veggies in it while the millet was cooking to make an almost instant "scrapple" - I added TVP "sausage" at the end. When it cooled it was just like Bryanna's scrapple recipe made with cornmeal. I topped it some leftover maple flavored gravy - - - yummy!
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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cv
47 posts
Jan 26, 2005
6:18 AM
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Thanks, Bryanna, for the riz cous info--it definitely looks like it's worth trying.
And, thanks, Dori, for your millet suggestions. I don't have a rice cooker but have considered getting one.
Catherine
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