Bulgar Wheat with Cumin

serves 3 to 4, depending on your appetite


  • 1 cup of bulgar (cracked) wheat, the large grain kind
  • 2 tbs olive oil
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 2 cups water or vegetable broth, heated
  • pinch of cayenne pepper
  • chopped fresh mint and/or parsley
  • salt and pepper to taste

Over low to medium heat, brown the bulgar wheat in the olive oil in a frying pan or sauce pan. Add the cumin powder and seeds, and the cayenne pepper while browning, and stir often to prevent the wheat from sticking or burning. When the wheat is slightly browned, and nicely coated with oil, add the water or broth, cover, reduce heat, and allow the wheat to entirely absorb the liquid. Salt and pepper to taste. Fluff with a fork and serve immediately, with plenty of chopped fresh mint or parsley on top.

This makes an elegant side dish for duck or other poultry, or a good but simple vegetarian main dish on its own.

Contributed by John Olsen. Eaten at VD2 in Jaulzy, France.