My search for healthier grains to incorporate into my cooking has led me to stumble upon Bulgur wheat, and I must admit I am quite chuffed that I did. High in fibre and nutrients, yet low in fat it’s perfect for those of us trying to shed some kilos.
Even better it’s really versatile, tasty and easy to prepare. No surprise it’s one of my favourite ingredients.
Seeing that I will probably be using it rather frequently in blog posts from now on, I thought I’d do a quick post on how to prepare it (as if the instructions aren’t simple enough) to avoid having to post the same steps with each recipe that I use it in.
It’s terribly complicated so please try to keep up (har har)
Measure off one part (in this case 1 cup) of uncooked Bulgur wheat
Pour the Bulgur wheat and a good pinch of salt into a mixing bowl / measuring jug
Add two parts (in this case two cups) of boiling water, stir through and cover with cling film or a lid of some sort
After 20 minutes the Bulgur wheat will have soaked up all the liquid, remove the clingfilm and fluff it up a bit with the fork, and you are done. Easy as that.
You can of course experiment with adding different flavours to the water. I like to add a touch of chilli, and if I’m serving it with seafood some lemon juice, you get the idea.
On it’s own it has a nutty flavour but can be a bit bland. I like to mix it in with stir fries, roast vegetables etc to add some bulk and low-gi carbs.