I made this the other night for some friends. One of them insisted I give him the recipe, to which I more insistently replied, “there is no recipe!”. The next day, another friend asked me for a recipe (non-specific). Also I have not posted to this site in a very long time.
Mars also deserves mention here because it was she who planted the idea of quinoa and bulgur in my head.
So I give to you an intentionally vague recipe:
Quinoa, Bulgur, Beets & Potatoes
Ingredients:
- 1 cup bulgur wheat, rinsed
- 1 cup quinoa, rinsed well
- about 3 cups of broth (I used No-Chicken broth, and the 3 cups is kind of a random amount because that’s how much I had on hand)
- 1 cup water, or however much water you need to make your liquid total 4 cups
- some beets … i’d say more than a cup but less than 2 cups
- some potatoes … see beets
- 1 medium-large or large onion
- fresh rosemary … 4 tablespoons? maybe around there
- oil (i used sunflower but probably would have used olive oil if i’d had any)
- salt and black pepper
Process:
Preheat oven to 400F.
Dice the vegetables. Chop the rosemary coarsely or finely, depending on your preference. Put the vegetables and rosemary in a baking dish with a tablespoon or two or three (???) of oil. Add some amount of salt and pepper that seems reasonable to you.
Bake until the vegetables start to brown, about 45-60 minutes. Mix them at least once, about halfway through.
Cook the grains in the 4 cups of broth-water. Typically I put everything in the pot, bring it to a boil, and then turn it down to simmer. This time I boiled the liquid, added the grains, and then reduced the heat to simmer. *Shrug* In my experience quinoa and bulgur cook faster than brown rice. It is done when there is no more liquid at the bottom of the pot (and hopefully you catch this before it starts sticking to the bottom).
Combine grains and vegetables when done.