Bulgur in the morning, bulgur in the evening, bulgur at suppertime!


Sometimes when I cook, I make a lot of one item, then remake it into several different dishes or meals. Bulgur is one of my favorite ingredients to use this way. Bulgur is a whole grain, a “groat” of wheat, and I just learned that a groat is the cereal germ and fiber-rich bran of the grain, as well as the endosperm, the usual product of milling (Wikipedia). Sounds quite nutritious, but I just know I like the taste and versatility of bulgur. And that at my favorite Brooklyn Market, Sahadi’s I can buy it in bulk for less than a dollar a pound. Continue reading