Tuesday, December 2, 2008

The Joy of Bulgur

No I didn't steal this post title from the most recent title of our ward's home storage cookbook. It's sincere, I really do find joy in eating bulgur wheat. And although this may come as a shock, so do Kate and Ryan.

If you read the word "bulgur" and your mind immediately jumped to weird medical conditions, don't tune out! Bulgur is a grain commonly used in middle eastern dishes. It is so versatile, I love trying lots of different things with it. Although it's not really good with chocolate, at least that's what I hear ;) Also, it's soo good for you! Trivia: bulgur has more fiber than oats or buckwheat!

So you have to cook bulgur like any other grain before you use it. I like to make a big batch and have lots leftover so I can try different combos at lunch.

Here are some of my favorite ways to eat this yummy grain. I apologize ahead of time because the measurements are by no means precise. I just wanted to throw some fun ideas out there for healthy meals. And remember, with all of these you're basically making a salad, so if you like or don't like ingredients there is no problem with tweaking them. I serve all these variations in pita pockets, but you can eat them alone too.

#1 Traditional Tabbouleh
I learned to make this from an Iranian lady I worked with as a teenager. You can find a great recipe on allrecipes.com but here are the basics I use:

2 cups cooked bulgur (1 cup uncooked turns into about 2 cups cooked)

2-3 roma sized tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
1/4 cup olive oil
1/4 cup lemon juice
salt to taste

#2 "Greek" Tabbouleh
Really it just has feta, but Greek in the title sounds fun

2 cups cooked bulgur
2-3 roma sized tomatoes, seeded an chopped
1/2 - cucumber, peeled and chopped
1-2 tblsp fresh dill, about 1 1/2 dried
1/4 cup olive oil
1/2 - 3/4 cup feta, mmm!
1 cooked, chopped chicken breast (I put lots of seasonings on mine and then just bake it in the oven)
salt to taste
lemon juice to taste

Note : Let the bulgur cool a bit before you mix, other wise the mixture gets gooey

#3 Annie's "Tabbouleh"
Have you ever had "Annie's" shitake mushroom salad dressing? My sister Audrey introduced me and I'm a goner for it. MMM! This is totally just an idea to use up some bulgur, no measurements at all

Cooked bulger
Shitake Mushroom Dressing, lots of it.


  1. Do you cook the bulgur in broth or water? And what is the ratio? -Maile

  2. Maile - I just cook it it water. 1.5 cups bulgur to 3 cups water. Put both in a pot on high heat, bring to a boil cook until all water is absorbed. Half of this batch mixed with the other ingredients mentioned in the recipes feeds Ryan, Kate and I when we're really hungry. We eat alot of food, so you should have leftovers.