Then I got the stuff home and thought, "What in the hairy am I gonna do with this stuff?!" Once again, the Internet came to my rescue. I found several yummy recipes for ways to use my fancy, exotic grains, and one of my favorites is the one I'm sharing with you tonight: Beef and Bulgur Casserole. I absolutely love this stuff! I try to lighten it up some by using extra-lean ground beef and reduced-fat cheese, and I don't feel like I'm missing anything. There's a lot of sodium in the recipe, so if that's a concern for you, you'll want to use reduced-sodium tomatoes and broth. But I like things salty, so this is right up my alley.
This was definitely a great meal to help usher in my favorite season...fall! The leaves are changing and there's a little chill in the air, so it's time to dust off all my hearty fall and winter recipes. Yum!
Beef and Bulgur Casserole
1 1/2 lbs. extra-lean ground beef
1 large onion, chopped
14.5 oz Italian diced tomatoes, drained
3 cloves garlic, finely chopped
1 cup bulgur, uncooked
2 cups water
1 Tbs. fresh parsley (or 1/2 Tbs. dried)
2 tsp. beef bouillon granules
1 1/2 tsp. salt
1 tsp. oregano
1/4 tsp. pepper
3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Cook ground beef and onion in large skillet, stirring frequently, until beef is browned. Drain. Stir in remaining ingredients (except cheese). Pour into ungreased 2.5 quart casserole dish. Cover tightly with aluminum foil and bake 45 minutes, or until bulgur is tender. Stir in cheese, and sprinkle a little more on top for good measure. Serve hot.