What the BULK?!?!? Bulgar Wheat recipe: Metch

I love taking my family to outdoor farmers market for all the obvious reasons: you're outside, the kids gain a better appreciation of where their food comes from, we see a wide array of local produce. But one of the other great perks is a simple one: eating lunch! My favorite outdoor market in my area is Boston's Copley Plaza farmers market, which runs all summer (and into the fall) on Tuesdays and Fridays. For us, it's a simple train ride into the city, so we like to take advantage whenever we can!

This past summer I discovered a great vender selling middle eastern foods and decided to try something different. I chose something called "metch", which is also known as "eetch." It is a traditional Armenian side dish made with bulgar wheat (you know, the stuff you make tabouli with!) I bought a small container, fell in love, and promptly made it the next day!

Here is a recipe I found on line, but tweaked to bring it up to veganmama standards :)

Ingredients

1 cup uncooked bulgar wheat
1/2 vidalia onion (chopped)
1/2 red bell pepper (seeded and chopped)
1/2 green bell pepper (seeded and chopped)
1/2 cup olive oil (I know, but it's a treat!)
6 oz. tomato sauce
8 oz water
1/2 cup fresh squeezed lemon (or less, if you don't love a strong lemon taste. FRESH only)
1 T paprika
salt and pepper to taste
1 cup fresh chopped parsley
1/2 cup chopped scallions

Directions

Heat olive oil in medium pan over medium heat
Add onions and all peppers
Bring to a simmer and reduce heat
Using a slotted spoon, remove onions and peppers and discard (or use for something)
You want to leave as much liquid behind as possible
Add tomato sauce, water and lemon and stir well
Add paprika and bring to a boil
Add bulgar wheat
Cover and remove from heat
Allow to sit until the liquid disappears (about 15 min)
Salt and pepper to taste
Add parsley and scallions and stir well
Serve as a side dish, hot or cold