Soy Fortified Bulgar (SFB)

General Cooking Tips

• Cooks like rice
• Don’t wash or rinse after cooking
• Use liquids in pan after cooking as vitamins and minerals are in it
• Don’t lift lid while cooking – Don’t stir
• Volume more than doubles in cooking

• It may be soaked, cooked and stored in refrigerator

Suggested Recipes :

Basic Recipe
1 volume Soy Fortified Bulgur (SFB)
2 volumes water
Salt to taste

Place water in container, add salt, bring to boil. Add SFB, return to boil. Remove from heat, cover, let stand 15 minutes.

Porridge
1 volume SFB
2 volumes water
Salt to taste

Place SFB and salt in cold water, bring to boil. Remove from heat, cover, let stand 15 minutes. Add sugar to taste and cinnamon powder, if desired.

Kous Kous
1 1/3 cups SFB
2 2/3 cups chicken broth (omit salt if bouillon cubes are used)
1/2 teaspoon salt
Dash of pepper
1/4 cup margarine or butter

Brown SFB in heavy skillet, shaking or stirring often for about 15 minutes. Add chicken broth, salt, pepper and butter and bring to boil. Pour into a 1 1/2 quart casserole. Cover and bake at 350°F 15 minutes. Remove cover and stir. Bake 15 more minute4s uncovered. Fluff with a fork and serve.

Rice And Sfb Casserole
3 cups rice
1 cup lentils
1 cup SFB
1/2 pound lean meat
1 cup butter or oil
2 teaspoons salt
9 1/2 cups water
2 small onions

Cook lentils with 1 1/2 cups water over low heat. Chop 1 small onion, brown in 1/2 cup butter. Wash rice, mix with SFB and salt. Cook in 7 1/2 cups water on low heat until tender and dry. Chop meat and onion and brown with rest of butter. Cook meat and onion in 1 cup of water until dry. Mix all together. Put in casserole, cover and bake at 350°F for 20 minutes.