If you are looking for a quick meal- this whole grain is a must to try.
Literally cooks in a matter of minutes- just boil some water, add it to the grains and voila- it can get to the #AL DENTE state while you are doing something else.
The reason why I like the variety of whole grains is:
#1 I get bored easily
#2 Grains have a ton of nutrients besides the common fiber
#3 Experimenting is fun
Bulgur is an ancient grain commonly used in Eastern Europe & South East Asian countries, it is a type of wheat so no its not “gluten Free”. This whole grain is lower in glycemic index than rice other grains.
A serving like most grains is 1/4 cup dry providing:
- 140 calories
- 30 gms carbohydrates
- 7 gm fiber
- 5 gm protein
BULGUR SALAD WITH CHICKPEAS & ROASTED PEPPERS
Serves 8
Ingredients:
1 1/2 cups fine-grain bulgur
3 cups boiling water
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Salt
¼ cup extra-virgin olive oil
1 can chickpeas, rinsed and drained
6 ounces drained jarred roasted red peppers, diced (about 1 cup)
1/4 cup minced fresh parsley leaves
Preparation:
- Place the bulgur in a large bowl. Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, shaking the strainer and gently pressing out excess moisture. Return the bulgur to the bowl. Meanwhile, whisk the lemon juice, honey, cumin, cayenne, and 1/2 teaspoon salt together in a small bowl. Whisk in the oil until the dressing is smooth. Add the chickpeas, roasted peppers, and parsley to the bowl with the drained bulgur and stir to combine. Drizzle the dressing over the bulgur mixture and toss to combine.
Adapted from: A Year in a Vegetarian Kitchen. By Jack Bishop