Kasha
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Traveling_Is_Love
Recipe by  Traveling_Is_Love

“A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
  2. Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Share It

Reviews (19)

Rate This Recipe
Holly Berry
14

Holly Berry

This was delicious. For those not familiar with bulgur, it's very similar to rice and can be cooked in the same way. Like rice, you'll want to simmer the bulgur until all the water has evaporated and you're left with a sort of "al dente" texture to the bulgur. Let it sit for a few minutes to cool then stir or "fluff" it up before mixing with the beef/vegetable mixture. I used 2 cups water, 2 beef boullion cubes, 1 onion bullion cube and 1 cup bulgur and it turned out perfectly, not mushy or soupy. The recipe called for 1 cup chopped fresh tomato (bulgur is mostly used for tabouli, a salad which uses fresh finely chopped veggies). I, however, used a well drained can of diced tomato/green chile since this was a ground beef recipe and I didn't happen to have a tomato anyway. I also drained the pan of beef/veggies and let it sit for a few minutes before mixing it with the bulgur. I didn't overcook the diced celery and left it a bit fresh/crispy, omitted the green onion and while it was cooking I seasoned the ground beef with garlic salt, celery salt, Adobo, cayenne pepper, black pepper and a splash of worcestershire. I also sprinkled some cayenne on my finished Kasha for color and kick. One last tip and trust me on this: Let the finished Kasha sit for 10 minutes before eating; it will sort of set up and taste better. Enjoy and try some tabouli next; it's also delicious!

SWISSMISS64
11

SWISSMISS64

This is definitely a different taste than I am accustomed to, but it was wonderful. It's a really welcome change from our normal routine. I also added some paprika to give it some more kick. I actually attempted this recipe with my mother-in-law.... and if she gives it the green light... it must be good!! Thanks. In the recipe box it goes!!

Stephstargirl
10

Stephstargirl

Very filling! A bit bland... I didn't have beef broth or tomato, so added a can of diced tomatoes, water, and a beef bullion cube. The broth would have made it tastier.

More Reviews

Similar Recipes

Taco Pie
(1,094)

Taco Pie

Zippy Shepherd's Pie
(226)

Zippy Shepherd's Pie

Thirty Minute Meal
(78)

Thirty Minute Meal

USMC SOS
(69)

USMC SOS

Lazy Katie's Taco Salad
(64)

Lazy Katie's Taco Salad

Jacob's Coat Casserole
(31)

Jacob's Coat Casserole

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 318 cal
  • 16%
  • Fat
  • 15.9 g
  • 25%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 15.8 g
  • 32%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Zippy Shepherd's Pie

>

next recipe:

Taco Pie