(Serves 6.)
4 tbs vegetable oil
2 spring onions, trimmed and sliced in fine half rings (including green)
6 medium-sized mushrooms, wiped with a damp cloth and sliced
1 teaspoon of salt
Medium or coarse-grained bulgar wheat, measured to the 15fl oz level in a glass, measuring jug, or weighed.
Heat the oil in a heavy pot over a medium flame. Put in the spring onions and saute them for 30 seconds. Now add the mushrooms and saute for another minute. Add the bulgar wheat and the salt. Stir and saute for another minute or until the grains of wheat are coated with the oil. Now add 1 pt of water and bring to the boil. Cover, turn the heat to very low and simmer gently for 25 minutes. Turn off the heat. Put a tea towel between the lid and the pot, covering quickly so as not to dissipate the heat. Leave in a warm place for another 20 minutes. The wheat will puff up and not turn soggy.
Extracted from Eastern Vegetarian Cooking by Madhur Jaffrey
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