Tuesday, October 19, 2010

Bulgur wheat "risotto" with corn and shrimp

Turns out you can make risotto with arborio rice, pearled barley, or bulgur wheat! Best of all, if you leave off the shrimp in this recipe, you can create a fully vegan risotto.

I keep bulgur wheat around to make tabbouleh, but with fresh tomatoes out of season now, I needed something else to do with it. You make this risotto ("risotto") the same way you make any other, to wit:

Saute a finely chopped onion (or a couple shallots) in olive oil until translucent. Add a cup of bulgur wheat, stir, and cook an additional minute. Deglaze with a little white wine. Add chicken broth (or veggie broth), a little at a time, until the bulgur wheat is cooked through and most of the liquid is gone.

Then add a package of frozen corn, and a couple handfuls of shrimp (fresh or frozen) if you're using them. Cook until the shrimp are just pink, then remove from the heat and add the juice of a lime, a bunch of chopped cilantro, and salt.

No comments:

Post a Comment