Bulgur, also called cracked wheat, is a lesser-known type of whole wheat durum grain. Compared to food made with refined carbs, bulgur is low in fat and a much better source of essential vitamins, minerals (manganese, magnesium, and iron, ), antioxidants, and other beneficial phytonutrients. Furthermore, it’s a good source of plant-based protein and it provides 25 percent of your daily needs of fiber in 1 cup.
Bulgur is a staple in Indian, Turkish, and Middle Eastern cuisines and most well-known in the West as the main ingredient used in tabbouleh.
Have you tried it yet? If not here's a simple recipe to try it out!
Ingredients (serves 2)
1/2 cup uncooked bulgur
4 oz mushrooms, sliced
1/2 cup red onion, chopped
1/4 cup fresh chopped mint leaves, or more to taste
1/4 cup spring onions, chopped
1 head romaine lettuce
1 tbsp apple cider vinegar or to taste
Salt and black pepper to taste
2 tbsp chopped/sliced unsalted almonds
Instructions
- Cook bulgur according to the instruction on the package. This will take about 15 minutes.
- Meanwhile, heat cooking oil on medium heat. Add onion and cook 3 minutes, stirring. Add mushrooms and cook 5 minutes more. Season with salt and pepper to taste.
- Add apple cider vinegar and remove from heat, scraping up browned bits.
- Toss with cooked bulgur, mint, spring onion Taste and adjust seasoning.
- Spoon into lettuce cups. Top with chopped almonds and serve.
Enjoy!
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