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Bulgur
Bulgur is a whole grain made from cracked wheat that’s been parboiled and dried. It has a light, slightly nutty flavor and a pleasantly chewy texture, similar to quinoa or barley, but with a heartier bite. It’s not gluten-free (since it’s made from wheat), but it is high in fiber, rich in minerals, and has a low glycemic index, making it an excellent option for sustained energy and blood sugar balance.
One of my favorite things about bulgur is how fast and easy it is to prepare. Just pour boiling water or broth over it, cover, and let it steam until fluffy. Once cooked, I love tossing it into fresh salads, using it as a base for grain bowls, stirring it into soups, or even mixing it with herbs and spices for a quick, nourishing side dish.
You can usually find bulgur in the grain or international aisle. It may even be available in bulk bins, if your store has them. While I currently have only a few bulgur recipes, more are definitely on the way. This wholesome grain is too good not to keep experimenting with!
