Have you tried Bulgur Wheat?
It sounds funny, I know. But when you realize how CRAZY easy it is to make, how wonderful it tastes, and how good it is for you, it’s like a win-win-win!
“Bulgur is wheat that has been parboiled, dried, and cracked. This process decreases the time that is required when cooking bulgur. When cooked, bulgur has a chewy texture and a delicious nutty flavor. Bulgur produced from hard red wheat is darker in color and has a richer flavor than bulgur produced from soft white wheat. Bulgur is a traditional ingredient in Middle Eastern cooking.
Bulghur is high in fiber and protein, while remaining low in fat and calories. It is rich in “B” vitamins, iron, phosphorous and manganese as well as a good source of folic acid. It has a glycemic index of 46. In Mediterranean countries, bulghur is used in place of rice and can be substituted in most recipes that call for rice. Bulghur also offers a higher nutritional value over rice or couscous. In fact, one cup of bulghur has less calories and fat, but twice the fiber of brown rice. It contains more fiber than oats, buckwheat or corn.
With regular consumption of bulghur, it can keep your digestive tract healthy. The insoluble fiber that it contains absorbs water that promotes faster elimination of waste products. According to the revised USDA Dietary Guidelines for Americans, the recommended number of servings of breads and cereals has increased from four to six. They suggest that at least half of those servings should come from whole grain products, such as bulghur. By increasing the complex carbohydrates and dietary fiber, it is thought to help prevent chronic diseases including cancer, diabetes and heart disease. Along the same lines, The Food Research and Innovation Enterprises has stated, “cereal foods like bulghur should be the cornerstone of our daily diet.”
So, want to try it? Great! Here’s a link to the recipe I just posted for it. Let me know if you start incorporating it into your meals and how it goes!