Bulgur With Everything

• 1 large onion, coarsely chopped
• 3 tablespoons oil
• 1 cup (about 1/2 pound) fine bulgur (cracked wheat)
• 28- or 29-ounce can of tomatoes
• 1 teaspoon dried oregano
• 1 cup dry curd (or skim milk)
• cottage cheese
• 1 12-ounce can whole kernel corn
• Salt and freshly ground black pepper to taste
• 1 cup coarsely shredded, tightly packed Cheddar cheese

1. Heat oil in large skillet; add onion and saute over medium heat until onion begins to take on color and soften.
2. Add bulgur and stir to coat well.
3. Add tomatoes and liquid from can, breaking tomatoes as you put them in skillet.
4. Add oregano.
5. Stir.
6. Reduce heat, cover and simmer about 15 minutes, until bulgur is almost tender.
7. Stir in cottage cheese.
8. Drain liquid from corn and stir in.
9. Season with salt and pepper.
10. Sprinkle with cheese.
11. Run under broiler to melt cheese and brown a little.

onion, oil, tomatoes, oregano, curd, cottage cheese, whole kernel corn, salt, cheddar cheese

Taken from cooking.nytimes.com/recipes/6783 (may not work)