Bulghur with morels and dried cherries
Bulghur is wheat thatýs been steamed, dried, and cracked. “Fine” bulghur is used in tabbouleh; the coarser variety goes into pilafs such as this. Ancient Chinese doctors believed the woodsy morel was a tonic to the stomach and regulated gi, the flow of vital energy.
Serves 4
1/2 ounce dried morel mushrooms
1/2 cup dried cherries, about 2 ounces
1 cup coarse bulghur wheat
- Put morels in a bowl. Bring 3 cups water to a boil, pour over mushrooms, and let sit for 20 minutes. Strain mushrooms liquid through a fine-mesh sieve lined with rinsed cheesecloth.
- In a 4-quart pot, bring mushroom soaking liquid, 1/2 teaspoon kosher salt, and freshly ground black pepper to a boil.
- Coarsely chop mushrooms. Add to boiling broth along with three-quarters of cherries. Add bulghur and cook over medium heat for 20 minutes. Cover pot and cook for about 10 minutes, until all the liquid is absorbed and bulghur is tender. Remove cover and fluff bulghur with a fork.
- Add salt and pepper to taste. Chop remaining cherries and mix into bulghur. Serve hot.
Recipe by Rozanne Gold. Healthy 1-2-3
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