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Related recipes: Eat-Drink-and Weigh Less, Grains, High Fiber, Side Dishes, Vegetarian
Bulgur is precooked cracked wheat that requires no further cooking beyond a good soak in boiling water. Use a very small amount of water, so the result will be fluffy and lightly chewy-and never mushy. Also, with less water, the natural nutty flavor of the grain comes through more strongly.
Yield: 2 servings
1/2 cup bulgur
1/2 cup boiling water
1 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice
pinch of salt
finely minced fresh parsley (optional)
Place the bulgur in a medium-small bowl.
Pour in the water and cover the bowl with a plate. Let stand 30 minutes
Stir in the olive oil and lemon juice, and add a little salt to taste.
Stir in the parsley and serve warm or at room temperature.
Serving Suggestion: You can prepare this the day before and reheat in a microwave-or you can make it after work and eat it the same day. It keeps for up to a week if tightly covered and refrigerated.
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
