Bulgur is a whole grain, high in fiber and protein and has a light, nutty flavor. Aside from it's funny, "vulgar"-rhyming name, this grain is common in Turkish, Middle Eastern, and Mediterranean dishes.
My only experience with bulgur is a side dish I make called Tabbouleh. We like it with marinated chicken pitas, but I'm sure it would be great in/with a variety of dishes.
Tabbouleh
- 1 cup bulgur
- 2 cups water
- 1 teaspoon salt
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1 cup sliced green onion
- 1 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 cucumber, peeled and chopped
- optional: 1 cup sliced grape tomatoes
- salt and pepper to taste
Boil water. Add bulgur and salt; simmer for 20 minutes. Watch closely so bulgur doesn't get stuck to pan!
Once cooked, let bulgur cool, then add remaining ingredients. Cover and refrigerate for at least one hour before serving.
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