A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.

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  • Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Nutrition Facts

318 calories; 15.8 g protein; 29.5 g carbohydrates; 48.2 mg cholesterol; 458.5 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2007
This was delicious. For those not familiar with bulgur it's very similar to rice and can be cooked in the same way. Like rice you'll want to simmer the bulgur until all the water has evaporated and you're left with a sort of "al dente" texture to the bulgur. Let it sit for a few minutes to cool then stir or "fluff" it up before mixing with the beef/vegetable mixture. I used 2 cups water 2 beef boullion cubes 1 onion bullion cube and 1 cup bulgur and it turned out perfectly not mushy or soupy. The recipe called for 1 cup chopped fresh tomato (bulgur is mostly used for tabouli a salad which uses fresh finely chopped veggies). I however used a well drained can of diced tomato/green chile since this was a ground beef recipe and I didn't happen to have a tomato anyway. I also drained the pan of beef/veggies and let it sit for a few minutes before mixing it with the bulgur. I didn't overcook the diced celery and left it a bit fresh/crispy omitted the green onion and while it was cooking I seasoned the ground beef with garlic salt celery salt Adobo cayenne pepper black pepper and a splash of worcestershire. I also sprinkled some cayenne on my finished Kasha for color and kick. One last tip and trust me on this: Let the finished Kasha sit for 10 minutes before eating; it will sort of set up and taste better. Enjoy and try some tabouli next; it's also delicious! Read More
(21)

Most helpful critical review

Rating: 2 stars
12/20/2005
While this had the right ingredients it lacked the spices and the bulgur was still in quite a bit of liquid (which I tried to drain) and the meat mixture had too much liquid from the liquid that comes with the dice tomatoes (which the recipe didn't say to pour off). I tried fixing the taste later with some black pepper and more cayenne pepper and that helped a little but still only improved this to a three star recipe. Read More
(3)
38 Ratings
  • 5 star values: 25
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/30/2007
This was delicious. For those not familiar with bulgur it's very similar to rice and can be cooked in the same way. Like rice you'll want to simmer the bulgur until all the water has evaporated and you're left with a sort of "al dente" texture to the bulgur. Let it sit for a few minutes to cool then stir or "fluff" it up before mixing with the beef/vegetable mixture. I used 2 cups water 2 beef boullion cubes 1 onion bullion cube and 1 cup bulgur and it turned out perfectly not mushy or soupy. The recipe called for 1 cup chopped fresh tomato (bulgur is mostly used for tabouli a salad which uses fresh finely chopped veggies). I however used a well drained can of diced tomato/green chile since this was a ground beef recipe and I didn't happen to have a tomato anyway. I also drained the pan of beef/veggies and let it sit for a few minutes before mixing it with the bulgur. I didn't overcook the diced celery and left it a bit fresh/crispy omitted the green onion and while it was cooking I seasoned the ground beef with garlic salt celery salt Adobo cayenne pepper black pepper and a splash of worcestershire. I also sprinkled some cayenne on my finished Kasha for color and kick. One last tip and trust me on this: Let the finished Kasha sit for 10 minutes before eating; it will sort of set up and taste better. Enjoy and try some tabouli next; it's also delicious! Read More
(21)
Rating: 5 stars
12/30/2007
This was delicious. For those not familiar with bulgur it's very similar to rice and can be cooked in the same way. Like rice you'll want to simmer the bulgur until all the water has evaporated and you're left with a sort of "al dente" texture to the bulgur. Let it sit for a few minutes to cool then stir or "fluff" it up before mixing with the beef/vegetable mixture. I used 2 cups water 2 beef boullion cubes 1 onion bullion cube and 1 cup bulgur and it turned out perfectly not mushy or soupy. The recipe called for 1 cup chopped fresh tomato (bulgur is mostly used for tabouli a salad which uses fresh finely chopped veggies). I however used a well drained can of diced tomato/green chile since this was a ground beef recipe and I didn't happen to have a tomato anyway. I also drained the pan of beef/veggies and let it sit for a few minutes before mixing it with the bulgur. I didn't overcook the diced celery and left it a bit fresh/crispy omitted the green onion and while it was cooking I seasoned the ground beef with garlic salt celery salt Adobo cayenne pepper black pepper and a splash of worcestershire. I also sprinkled some cayenne on my finished Kasha for color and kick. One last tip and trust me on this: Let the finished Kasha sit for 10 minutes before eating; it will sort of set up and taste better. Enjoy and try some tabouli next; it's also delicious! Read More
(21)
Rating: 5 stars
02/15/2005
This is definitely a different taste than I am accustomed to but it was wonderful. It's a really welcome change from our normal routine. I also added some paprika to give it some more kick. I actually attempted this recipe with my mother-in-law.... and if she gives it the green light... it must be good!! Thanks. In the recipe box it goes!! Read More
(11)
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Rating: 4 stars
02/08/2011
Very filling! A bit bland... I didn't have beef broth or tomato so added a can of diced tomatoes water and a beef bullion cube. The broth would have made it tastier. Read More
(11)
Rating: 5 stars
07/06/2010
This dish doesn't have eye appeal and it doesn't have any real seasonings added but don't let that fool you. It really has quite a bit of flavor. Read More
(7)
Rating: 5 stars
01/25/2010
I'm giving it 5 stars because it's really good! Easy to make too because I used green onions and celery that I had previously chopped and dehydrated. The only change was that I used chipotle pepper because it's the only hot pepper I had. I made it a second time using some leftover cooked rice 1 beef bouillon cube and the small amount of liquid I had drained from the diced tomatoes. (I didn't add the 2 cups beef broth because the rice was already cooked) Still really good. This recipe is not only delicious but versatile! Read More
(5)
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Rating: 5 stars
08/24/2004
This was great! And easy enough for a college kid to make... a nice change from ramen noodles haha. I used this recipe for a group meeting night and it went over really well i added a little more pepper b/c im a big fan of spicy foods and it didnt overpower the overall outcome. Read More
(5)
Rating: 5 stars
10/06/2009
Oh MY GOODNESS! What a pleasant surprise of tremendous flavor! My hubby and I are always looking for a new healthy dish and we both loved it. I did not have any bulger cracked wheat on hand but I did have some whole wheat in our food storage. I took one cup of whole wheat and 2 C water and just blended it in the blender for 2-3 min and it made the perfect cracked wheat texture. Just pour from blender to stovetop add some beef bullion and it is enough water to cook the wheat perfectly. The other adjustment I made was to use 1 can diced tomatoes with green chilies (Drain well) instead of fresh. Delightful! Read More
(5)
Rating: 5 stars
06/15/2008
very easy to make and a nice change to the regular rice or pasta routine. For the broth I used the broth cube disolved into 2 cups of boiling water. Tastes delicious. My husband and kids loved it. I would suggest however to add some tomato paste to enrich it a little bit. And next time I also will probably fry the meat in either some butter or olive oil for added flavor and moistness. Read More
(4)
Rating: 2 stars
12/20/2005
While this had the right ingredients it lacked the spices and the bulgur was still in quite a bit of liquid (which I tried to drain) and the meat mixture had too much liquid from the liquid that comes with the dice tomatoes (which the recipe didn't say to pour off). I tried fixing the taste later with some black pepper and more cayenne pepper and that helped a little but still only improved this to a three star recipe. Read More
(3)