Bulgur with Pasta

• 1 cup raw bulgur
• 1 cup tiny seashell or bowtie pasta
• 2 tablespoons nonhydrogenated margarine
• 1/3 cup grated fresh Parmesan cheese or Parmesan-style soy cheese
• 2 scallions, thinly sliced
• Salt and freshly ground pepper to taste

1. Boil 2 cups water.
2. Pour the water over the bulgur in a heatproof container.
3. Cover and let stand until the water is absorbed, about 30 minutes.
4. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
5. Meanwhile, cook the pasta according to package directions and drain.
6. Combine the cooked bulgur and pasta in a serving container.
7. Stir in the margarine to melt.
8. Then stir in the Parmesan cheese and scallions.
9. Season with salt and pepper, and serve.
10. Bulgur is made from steamed and cracked whole wheat berries.
11. When cooked, it has a chewy texture and a flavor that is reminiscent of brown rice, though somewhat nuttier.
12. A staple in Near and Middle Eastern cuisine, bulgur is perhaps best known as the main ingredient in tabbouleh salad.
13. This easy-to-prepare whole grain is a great addition to a healthy, varied diet.
14. Basic cooking directions are above (Step 1).
15. Use bulgur as a bed of grain for hearty bean dishes.
16. Its especially good with chickpeas and black-eyed peas.
17. Bulgur pilafs can be made by adding cooked beans or toasted nuts to the cooked grain; dried fruits, chopped scallion, and fresh herbs are good embellishments.
18. Like other grains, bulgur makes a tasty base for hearty cold salads such as Fruited Bulgur Salad (page 48).
19. Calories: 227
20. Total Fat: 5g
21. Protein: 8g
22. Carbohydrate: 36g
23. Cholesterol: 3mg
24. Sodium: 125mg

bulgur, tiny seashell, margarine, parmesan cheese, scallions, salt

Taken from www.epicurious.com/recipes/food/views/bulgur-with-pasta-372802 (may not work)