Ancient Grains: Bulgur

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:

1. Bring 2 parts water or broth to a boil.
2. Stir in 1 part bulgur.
3. Remove from the heat, cover and let sit about 20 minutes until bulgur is fluffy. 
4. Serve

Sources/resources:
http://www.bobsredmill.com/bulgur.html

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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Don't forget that health happens at home,

Erin Marie