This is a variation of our locrio (rice mixed with meat and vegetables) in which we substitute rice for bulgur. It isn't a dish prepared commonly in Dominican homes, but it does pop up every once in while. Although the recipe does not contain rice it is best suited for this chapter.

Time: 55 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: Soak the bulgur in 6 cups of water for at least 4 hours prior to starting cooking.

Ingredients:

• 4 cups of bulgur
• 1 1/2 lb of longaniza (spicy pork sausage)
• 7 cups water
• 5 tablespoons oil
• 2 tablespoons tomato paste
• 1/4 cup green peppers, chopped
• 2 tomatoes, cut into cubes
• 1 pinch oregano
• 1 teaspoon crushed garlic
• 1 pinch black pepper
• 1 bay leave
• 1/4 cup celery, chopped
• 1 teaspoon parsley, finely chopped
• 1 teaspoon coriander, finely chopped
• 1 teaspoon of rosemary leaves (optional)
• Salt

Preparation:

1. In a pot heat the oil. Sauté the sausage until it becomes golden brown. Add the peppers, garlic, celery and tomatoes, stir. Leave at very low fire for 2 minutes stirring regularly. Add the tomato paste, 2 teaspoons of salt and the remaining herbs and spices, incorporate well.
   
2. Add 1 cup of water to the pot, when it starts boiling add the bulgur. Stir to incorporate all the ingredients. Cover the pot with a tight-fitting lid and leave at very low fire for 35 minutes, stir regularly so it cooks uniformly. Adjust salt to taste.
   
3. Serve hot with tostones or green salad.