Eech (Armenian bulgur)

I saw this dish being made on a TV cooking show. It looked delicious, so I decided to make the grain-free equivalent. It goes by the odd name “eech,” an Armenian dish made with onions, garlic, tomatoes. parsley, bell pepper, olive oil, lemon . . . and bulgur wheat. Everyone here, of course, objects to the inclusion of any seed of a grass plant in their lifestyle to avoid becoming diabetic, overweight, and having to massage your painful joints with rheumatoid arthritis or applying topical steroid creams for skin rashes. I therefore replaced the granular bulgur wheat with riced cauliflower. I believe it turned out to be little different in flavor from the original. The number of servings yielded depends on how you use this dish. If used as a side-dish, I expect that it will yield 6 or so servings alongside, say, baked chicken or fish. As a main dish, it will yield 4 servings. For ease of preparation, look for pre-riced cauliflower. You can reduce whole cauliflower to rice-sized pieces in your food chopper or processor, of course, but the convenience of pre-riced cauliflower can’t be beat. For extra pizzazz, I used Aleppo pepper to season the dish, a fragrant version of pepper with sundried tomato-like overtones. But conventional pepper with a dash of cayenne does well, also. Serves 4-6 1/4 cup extra-virgin olive oil 6 green onions, chopped 3-4 cloves garlic, minced 1 red bell pepper, finely chopped 6 ounces tomato paste 2 1/2 cups water 1 pound riced cauliflo...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: News & Updates Source Type: blogs