Friday, December 14, 2007

Cambridge Cooks: Vegetable Pilaf Cambridge Cooks: Vegetable Pilaf

Photos: Debra Pearlman

Too much meat in your diet? Looking for a new side dish? Try my friend Anne's

Cracked Wheat Vegetable Pilaf

1 c wheat bulgur (kasha)
1 c vegetable stock (boiling)
2 tbsp chopped parsley
1/4 c diced green or red pepper, or carrot
3 green onions, thinly sliced
2 c (approx. 8 oz) shredded Cheddar or Jack cheese
1 c whole kernel corn (thaw if frozen)
1 egg, lightly beaten (vegans or veggies who don't eat eggs can substitute)
1 8 oz. can tomato sauce
1 tsp dry basil
1/2 tsp each oregano leaves and garlic salt
1/4 tsp pepper


1. Pre-heat oven to 350 degrees

2. In a large bowl combine bulgur and stock. Stirring occasionally, let stand for about 1 hour or until liquid is absorbed.

3. Stir in parsley, bell pepper, onions, cheese, corn, and egg.

4. Combine tomato sauce, basil, oregano, garlic salt, and pepper and stir gently into bulgur mixture.

5. Spoon into a shallow, greased 1.5 quart casserole dish.

6. Cover and bake 25-30 minutes, until heated through.

Serves 6

This is a filling dish and can be served as a main course for a comforting vegetarian meal.


Anonymous Anonymous said...

Dear Cambridge Cooks,
Your use of the word (Kasha) in describing your main ingredient is very misleading. In America, the word Kasha almost always refers to Buckwheat Groats.

It is true that in Slavic languages that "kasha" is used more universally to denote any porriage like dish made from a whole host of ingredients including cracked wheat (which is what I believe you are refering to in this recipe). Here we would call that "bulgar."

Both, Bulgar and Kasha are available in the local coop store on Main Street in Cambridge. Both are real good. Thanks.

10:49 AM  
Blogger Debra Pearlman said...

You are correct. Bulgar is kasha, but kasha is not cracked wheat.

Thanks for the heads-up.

9:24 AM  

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