INGREDIENTS:
1 stick of butter
2 large onions
1-2 cups fine egg noodles
3 cups bulgher (cracked wheat, larger size)
1 cup wild, long grained rice
4.5 cups water or broth of choice
Optional frozen or mixed veggies and meat if you wish
DIRECTIONS:
Using a large cooking pot, melt butter at medium high heat on your stove. Add onions and sauté till almost tender, stirring frequently. Add egg noodles and brown them, stirring frequently. They should look brown before you add the bulgher wheat and wild rice, stirring with all other ingredients so they all “roast” for about a minute or so.
Add the water/broth. Mixture should sizzle and steam should rise. Turn heat down to medium for about 10 minutes and let it sit. Keep pot covered. “Fluff” the rice. Turn off heat and allow process to cook till done. Add vegetables/meat and heat through, if desired.
Enough for about 15 hungry people. Freezes well.
Recipe Credit: Ruth Hartunian-Alumbaugh
Photo Credit: Lisa Nichols