1 tbs. olive oil
1 tsp. fennel seeds
1 1/4 c. coarse bulgar
1/4 lb. cherries, pitted, halved
1/4 dried cherries or cranberries
2 1/4 c. water
Salt to taste
1/4 c. parsley at the end
1/4 cup crumbled feta for serving (optional)
Heat the oil over medium heat in a large, heavy saucepan, and stir in the fennel seeds and the bulgar. Cook, stirring, until the bulgar smells toasty, three to four minutes. Add the fresh and dried cherries (or cranberries), water and salt (I use about 1/2 teaspoon), and bring to a boil. Reduce the heat, cover and simmer gently for 10 minutes or until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes. Add parsley and mix. Serve sprinkled with crumbled feta cheese.
I was in the mood for bulgar, and saw this in Martha Shulman's column--and adapted it slightly. Delicious blend of sweet and sour whole grains.
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