Homemade Bulgur

Dear Friends and Family,

We first had bulgur in Turkey. And, I like it enough to make it regularly at home now. It's like couscous, but couscous is semolina wheat and bulgur is durum wheat.

2 tbs olive oil (30 grams)
1 3/4 cups bulgur
3 cups plus 2 tbs broth or water
salt

1. Heat the olive oil in a pan.
2. Sauté bulgur 3-5 minutes.
3. Add broth/water. Bring to boil.
4. Reduce heat to low. Cover.
5. Cook 15-20 minutes until all of the liquid is absorbed.
6. Turn off heat. Put a paper towel between pot and lid.
7. Let stand 5-10 minutes.
8. Salt to taste

Serves 4. (4.5 Weight Watchers points)

Sometimes I garnish with a little chopped parsley. Sometimes I add paprika and/or cinnamon to the bulgur. It's flexible.

Key words: Middle Eastern, core, vegetarian, vegan, carbohydrate


Cheers!
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