Kasha

"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 ..." See moreyou'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!"

"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 actu..." See moreally 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!!"

"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...." See more"