I guess you could say I’ve been on a grain kick lately, especially the ancient grains. First I told you about barley, next about einkorn, and now bulgur. You may have never heard of bulgur, but if you’ve ever had tabbouleh salad you’ve likely eaten it.
Bulgur is an ancient grain that is very commonly used in Turkey and other areas of the Middle East. Bulgur is made from wheat and is parboiled, dried, and then ground to different textures. During the grinding process, some of the bran (the outer shell) is removed. Bulgur is still considered a whole grain because part of the bran remains and the germ is intact. The bran provides the fiber and the germ provides vitamins and minerals as well as some fatty acids. Bulgur is also a good source of protein, potassium, and iron. What’s especially great about bulgur is that it cooks very quickly since it’s already been partially cooked.
Some people use it for hot cereal in the morning, but it is most commonly used in place of rice and other grains for side dishes. Last weekend I made this nutritioulicious Bulgur with Ginger & Orange recipe from Eating Well. My husband and I couldn’t get enough of this side dish! It will definitely be a repeat recipe.
Have you ever tried bulgur? What’s your favorite whole grain?