There are a million and one different grains out there, but often people are intimidated and stick to well-known (and kind of boring) ones like rice. In this recurring segment, I’ll teach you about all different grains and break them down by what I find to be the two biggest differences: texture and ease of preparation.
Recently, after a particularly questionable week of eating during Mardi Gras where a significant portion of my calories came from booze and king cake rather than vegetables, lean proteins and whole grains (oops…) I recommitted to feeding myself balanced, healthy meals. One problem is that I have had a really tight schedule: 8+ hour days with 50+ mile weeks means that time at home must be maximized. Enter: bulgur wheat.
Texture: Bulgur wheat is just cracked whole grain wheat. It’s the grain that is most often used to make tabbouleh, kind of the size of cous cous but it has more of a chew and tastes nuttier. Plus, cous cous is not a whole grain. It’s a sturdy feeling grain.
Ease of preparation: The best part about bulgur is that it is easy as pie. Using a 1:1 ratio of water to bulgur, bring the water to a boil with a pinch of salt. Add bulgur to the pot and stir for two minutes, remove from heat and let sit for four minutes. Fluff with fork and ENJOY!
As you can see, the preparation is easy as pie. It’s quick and unlike some grains, bulgur doesn’t stick to the pot. Overall, I think it’s delicious and awesome.
Not sure how to use it? Try these recipes: