Bulgur is quick to cook. Pour boiling water over it and let it sit for 30 minutes covered (it can’t get easier than that). It has a light nutty flavor, freezes well and can easily be substituted in place of many more expensive grains or seeds, such as quinoa. Plus, it’s about half the price. I’m not telling you to give up quinoa – I love the stuff – but it’s nice to mix it half and half, or use it in place of quinoa from time to time.
Most of you who have been readers for awhile know how crazy I am about lentils, especially French lentils and beluga lentils. But there are all kinds of great whole foods that are just as quick to make. Every one likes variety after all. Bulgur is easy to make, comes in a variety of sizes (grind), small, medium, coarse and extra course and is high in fiber. Bulgur makes a great substitute for couscous or enriched white rice because it is nutritionally superior. It has a lower glycemic index and is higher in most vitamins and minerals. Ok, now that I have all the facts out of the way and have appeased the intellect, lets get onto the reasons I really like it and you should cook with it.