• 4 tbsp vegetable oil
  • 2 scallions, trimmed and sliced in fine half rings (including green)
  • 6 medium mushrooms, washed and sliced
  • 2 cups medium- or coarse-grained bulgar wheat
  • 1 ¼ tsp salt


Heat the oil in a heavy 1 1/2- to 2-quart pot over a medium flame. Put in the scallions and sauté them for 30 seconds. Now add the mushrooms and sauté for another minute. Add the bulgar wheat and the salt. Stir and sauté for another minute or until the grains of wheat are coated with oil. Now add 2-1/2 cups water and bring to a boil. Cover, turn heat to very low and simmer gently for 25 minutes. Turn off heat. Put a dish towel between the lid and the pot, covering quickly so as not to dissipate the heat. Leave in a warm place for another 20 minutes. The wheat will puff up and not turn soggy.


Middle Eastern, Vegetarian, Vegetarian Dishes


Madhur Jaffrey


4 servings