I recently discovered bulgur wheat in its raw form
Before this, it was just another mystery ingredient in the tabouleh I ordered from my favourite Lebanese restaurant.
For years I’d eat my tabouleh and wonder about this mysterious cereal.

I saw this recipe for bulgur wheat porridge, and I’ve had a bag of bulgur lying around for a few weeks now, not sure what to do with it.
Rainy Sundays mornings are perfect for these kinds of experiments, especially when it’s so easy and the end results so wonderful.
I start off with about half a cup of bulgur wheat, toasted lightly, and cooked in almond milk with a dash of maple syrup.
It cooks in no time, tastes amazing and it’s very filling.
Optionally, I could have added in nuts and dried fruits to make it even more awesome, but this morning was about subtlety.

Bulgur wheat makes a good substitute for rice and other grains and pastas.
It can be used for salads, in soups and other tasty dishes.
According to Wikipedia, bulgur wheat has more fiber and protein than white rice, and a lower glycemic index.

For dinner one day this week I’m going try this bulgur and green lentil pilaf recipe from Epicurious.