Feb 162010

SELF is one of my favorite magazines, and this month’s issue featured an article on whole grains. One of the recipes was this Bulgur Risotto with Corn and Shrimp, which I thought was an interesting idea. I used peas in place of the red pepper, and skipped the cilantro. The recipe was very easy to make, but I made one big mistake, I forgot to peel the shrimp before adding them to the pan! I had to peel them in my dish, which was a pretty messy affair. It was still a good meal which I would make again, but I’ll remember to peel the shrimp first. The risotto and vegetables would make a great dish on their own, although I’d recommend using chicken or vegetarian broth instead of water.

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  One Response to “Bulgur Risotto with Corn and Shrimp”

  1. yum! i like putting bulgar in soup, but i'm always on the lookout for new recipes!

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