Bulgar (Burghul) is non-gluten free whole wheat which is most common in European, Middle East-ern, and Indian cuisine.
It has more fiber and protein than white rice with higher levels of vitamins and minerals.
Serves 4
1st Choice:
Chop and sauté 4 cups (800 g) of whatever organic vegetables you have, toss with 1/2 cup (100 g) soaked bulgur*, season with any spices or herbs, and enjoy!
2nd Choice:
1/2 cup (100 g) bulgur
2 Tbs. olive oil
1/2 pound (100 g) each organic chopped: zucchini, red and white bell peppers
1 bunch chopped scallions or 1 onion
black pepper to taste
1. *Soak the bulgur in 3/4 cup (180 ml) of hot water for last least 10 minutes.
2. Sauté the zucchini with the oil in a pan over medium heat for 2-3 minutes.
3. Remove the zucchini and sauté the peppers and scallions/onions 2-3 minutes or until tender.
4. Return the zucchini and stir in the bulgur. Cook and stir 1-2 minutes.
5. Season with black pepper (optional).
-modified "Nutrition Action"
