1 tablespoon vegetable oil
1 cup uncooked bulgur wheat
½ cup uncooked long-grain white rice, dry
½ cup uncooked pearled barley
2 beef or chicken bouillon cubes or 2 tablespoons dry bouillon granules
4 cups hot water
½ cup coarsely grated carrots
½ cup chopped onion
½ cup sliced almonds, toasted (optional)
1. Add oil to wok or skillet and heat on medium-high. Add grains and sauté 7 minutes, stirring occasionally.
2. Dissolve bouillon in hot water and stir into grains; add vegetables. Cover; reduce heat and simmer 25 to 30 minutes. Stir occasionally until liquid is absorbed and grains are tender.
3. Remove from heat, let stand 5 minutes and fluff with fork. Garnish with almonds.
Note: Do not substitute instant or brown rice.
Variations: Season with black pepper or herbs. Add other vegetables such as chopped green pepper, red pepper, celery, peas, or broccoli.
Makes 7 cups.
Nutrition information per serving (½ cup): 96 cal, 1 g fat, 0 g chol, 18 mg sodium, 19 g carbo, 3 g fiber, 3 g pro, 21 mcg folate.