The facts on Bulgur:
- whole grain wheat (usually durum)
- does contain gluten
- a common staple in Middle Eastern and Mediterranean regions, often used a substitute for couscous or rice
- a good source of protein and fiber
- contains in iron, calcium, B-6, magnesium
- most bulgur sold in stores has been cracked and partially cooked so it has a very short cooking time at home. Be sure the bran and germ are still intact to get the benefits of the whole grain.
To prepare bulgur:
- Bring 2 parts water or broth to a boil.
- Stir in 1 part bulgur.
- Remove from the heat, cover and let sit about 20 minutes until bulgur is fluffy.
My favorite bulgur recipe:
Lentil and Bulgur Soup from Martha Stewart. I like to substitute broth for the water to add even more flavor.
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