I would like to introduce everyone to today's guest blogger Andrea D'Ambrosio. She is a very savvy Registered Dietitian and the owner of Dietetic Directions, a nutritional counselling and education company in Waterloo. Andrea provides one-on-one dietary counselling along with corporate presentations. You can visit her website www.dieteticdirections.com for more tasty recipes and entertaining blog articles.
Bulgur is made from whole wheat kernels that have been cracked and partially pre-cooked to speed up the cooking time. Bulgur packs a nutty flavour and can be paired with many other foods such as stir-fries, curry dishes, or fish. Bulgur can also be used simply as a rice, oatmeal or pasta substitute. This whole grain is traditionally used in tabouli salad along with tomatoes, parsley, mint, onion, olive oil, lemon juice and salt. Check out my recipe for a Spring Fresh Bulgur salad.
BULGUR’S IMPRESSIVE NUTRITION PROFILE
Note: If you are on a gluten free diet, bulgur is a form of wheat and therefore not a suitable alternative.
WHERE TO BUY BULGUR?
- Use one part grain for two parts water: This is the same ratio you would use to cook quinoa, white rice or oats. Simply bring water to a boil, add bulgur and then simmer on low for 12-15 minutes until water is absorbed.
- Cook bulgur using a large cooking dish with a lid: Pour 2 cups of boiling water over 1 cup of bulgur wheat. Cover and let the bulgur and boiled water sit for 40 minutes while the water absorbs. You then drain excess water and fluff. I typically use this method because it doesn’t take any monitoring on the stove.