Locrio de Trigo [Video+Recipe] Dominican Bulgur Rice

Ingredients

• 3 cups bulgur (coarse, or no. 3 (see notes) )
• 2 tablespoon vegetable oil
• 1 1/2 pound longaniza ([0.68 kg] (spicy pork sausage), cut into slices, or pork chop, or both)
• 1 cup auyama (kabocha squash) (diced (West Indian pumpkin) [optional])
• 1 small red onion (diced)
• 1 bell pepper (cut into small pieces)
• 1 cup diced tomato
• 1 cup tomato sauce
• 1/2 teaspoon pepper ( (freshly-cracked, or ground))
• 1 1/2 teaspoon salt
• 1/4 teaspoon oregano ((dry, ground))
• 2 garlic cloves (crushed)
• 1 bunch cilantro (finely chopped)

Instructions

1. 1

   --- 1. Soaking bulgur ---

2. 2

   Soaking bulgur: Add enough water to the bulgur to cover it. Let it rest for 2 hours.Squeeze the bulgur into a sieve to eliminate as much liquid as possible. Set bulgur aside.

3. 3

   --- 2. Browning meat ---

4. 4

   Browning meat: In a pot heat the oil over high heat.Cook the meat stirring until it turns golden brown.

5. 5

   --- 4. Cooking vegetables ---

6. 6

   Cooking vegetables: Lower the heat and add auyama, bell peppers, onion garlic, and tomatoes. Cook and stir until onions become translucent. Add tomato sauce, pepper, salt, and oregano and mix well.

7. 7

   --- 5. Cooking bulgur ---

8. 8

   Cooking bulgur: Stir in the bulgur. Cover and simmer for 5 minutes.Remove from the heat and stir in the cilantro.

9. 9

   --- 6. Serving ---

10. 10

    Serving: Serve with tostones or torrejas de berenjenas.