Burghul (Cracked Wheat) Cooked like Rice

Burghul (Cracked Wheat) is used extensively in the Middle East – it is best known as used in Tabule Salad. But it can also be cooked, and served as a very tasty accompaniment to a main meal.

I serve it sometimes instead of rice. It is nutritious and can be prepared in many different ways.
Here is one of the ways that I prepare it.

Ingredients:

• 2 cups dried medium-large size burghut (cracked wheat) rinsed and drained over strainer
• 1-2 cloves finely chopped garlic
• 1 medium onion finely chopped
• small amount of oil (olive oil or canola oil)
• 1 carrot peeled and grated
• 3 cups hot water
• 1 teaspoon salt
• black pepper to taste

Optional but very much recommended: roast red or yellow peppers in oven, till soft, then peel them, and slice them thinly and add to burghul after the burghul is cooked and ready.

Preparation:

1. Wash and strain 2 cups burghul (cracked wheat) and allow to dry, in strainer.
2. In pot similar to what you would use for cooking rice, put a little bit of olive oil, add the finely chopped garlic, the finely chopped onion, grated carrot, and cook lightly in oil. Do not brown.
3. After a few moments, add the rinsed and dried burghul (cracked wheat), salt and black pepper. Mix together.
4. Pour 3 cups hot water over the burghul in pot, bring to boil, cover, and cook 10-15 minutes till water is absorbed and burghul ready. I usually tie a tea towel onto the pot cover, to absorb some of the steam while cooking (same as I do when cooking rice); please take care that there be no lose ends which could, God Forbid, touch the flame and catch fire.
5. I usually prepare roasted red and/or yellow peppers in the oven, which I roast slowly, and when they are ready, I peel them, and slice them thinly, and add them to the cooked burghul; this adds a wonderful flavor.