Bulgur Recipes

Bulgur  Recipes - How Foods Fight Cancer

MAKES ABOUT 3 CUPS (6 SERVINGS)

Bulgur, which is similar to cracked wheat, has a pleasant, nutty flavor. It cooks quickly and is
very versatile. Serve it as a hot breakfast cereal, pilaf, or side dish, or use it as an ingredient
in soups or salads. Bulgur can be simmered for a soft texture, or it can be soaked in boiling water
when a firmer, fluffier texture is desired.

1 cup bulgur
1⁄2 teaspoon salt
2 cups boiling water


1. For the simmer method, combine the bulgur and salt in a saucepan.
Then stir in the boiling water. Bring to a simmer, cover, and cook
over low heat until the bulgur is tender and all of the water has been
absorbed, about 15 minutes.

2. For the soaking method, combine the bulgur and salt in a bowl. Then
stir in the boiling water. Cover and let stand about 25 minutes, or
until the bulgur is tender. Drain off any excess water.

3. Stored in a covered container in the refrigerator, leftover Bulgur will
keep for up to 3 days.

PER SERVING: 80 calories; 0.3 g fat; 0.1 g saturated fat; 3.5% calories from fat; 0 mg cholesterol;
2.9 g protein; 17.7 g carbohydrate; 0.2 g sugar; 4.3 g fiber; 202 mg sodium; 10 mg calcium; 0.6
mg iron; 0 mg vitamin C; 1 mcg beta-carotene; 0 mg vitamin E