When I looked up bulgur recipes online I found so many possibilities I wanted to try more than just a simple pilaf. Many of the bulgur recipes I found are from Mediterranean or Middle Eastern cuisines.
Whole grains like bulgur (also spelled bulghur) are a really good for you. But is it good and yummy? I decided to test it out.
Bulgur is whole wheat that’s been cleaned, cracked and cooked, then dried. This processing makes it quick to cook (soak in hot liquid for 20-25 minutes) and easy to store (in a sealed container on the pantry shelf or in the refrigerator). And most of the bran is left in place, so bulgur is still a whole grain.
You’ve probably eaten bulgur prepared as tabbouleh salad. The most common version of tabbouleh in the U.S. has cooked bulgur mixed with parsley, mint, tomatoes and cucumber, then dressed with olive oil and lemon juice.
Bulgur and tabbouleh are incredibly versatile. I found over 20 recipes called tabbouleh listed on a single website. Some added feta. Others beans. And still others added chicken. This grain can be easily prepared as a porridge, a side or the base for a main dish.
Cooked quinoa was put together with canned whole pintos, corn, chopped bell pepper, and onion. The mixture was seasoned with garlic, chili powder, cumin and oregano. Traditional, simple Mexican ingredients and flavors. It tasted good.