I love cooking with bulgur. It is healthy,
easy to cook, and can be used in variety of ways. The nutty flavor and interesting
texture gives a unique experience to any dishes compared to the old boring
white rice. This low-glycemic-index food has impressive amounts of manganese,
magnesium, fiber, and B vitamins. Because the the grains have already been processed, it doesn't take that much time to cook them. All you have to do is soak the grains in hot water for 30 minutes or as directed in the packaging and add it in your soups, salads, or as a rices substitute.
Most commonly found in Middle Eastern
dishes such as tabbouleh and pilaf, these grains range from fine, medium, and
coarse texture. Today I’ll be using coarse bulgur for my pilaf. This dish goes
great with meat, as a side dish, or as a light main course. Serve this for your next foodie gathering and it will
definitely be a favorite.
