Meatless Bulgur Hash

From The OFA Recipes for Every Season

Cornmeal, Rice, Grains Recipes

Yield: 4 to 5 servings

• 2 cups water
• 1 cup uncooked bulgur
• 1/2 teaspoon salt
• 5 medium all-purpose potatoes, peeled and diced into 1/2-inch cubes (about 3-1/2 cups)
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 tablespoon soy sauce

Bring the water to a boil in a small saucepan. Stir in the bulgur and salt. Return to a boil, then lower the heat to a low simmer and cover. Cook for 15 minutes, until all the water is absorbed. Remove from the heat.

Meanwhile, cover the potatoes with salted water and bring to a boil in a large saucepan. Cook for about 10 minutes, until tender. Drain, reserving the potato water as well as the potatoes.

Heat the oil in a large cast-iron skillet and stir in the onion and garlic. Saute over medium heat for 7 minutes, then stir in the cooked bulgur and potatoes. Stir the soy sauce into 1/2 cup of the reserved potato water and pour it over the hash. Cook another minute, then serve at once.

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