Bulgar sounds like booger but it definitely doesn’t taste like booger. Ew. No it’s SO GOOD! This is actually my favorite recipe from “buffet of grains” day. I heartbeat bulgar wheat.

Bulgar is a par-boiled whole wheat grain. It’s different from cracked wheat because that is not par-boiled. The par-boiling makes for some VERY quick cooking. It is higher fiber and lower calorie than brown rice (and I think it tastes better too). You may have seen this before in Tabbouleh (Middle Eastern dish that also contains lemon juice, mint, parsley, green onions and E.V.O.O).

A great way to make any grain taste better is to swap chicken/veggie broth for the water. When I cook bulgar in chicken broth I could eat a whole bowl plain. I sub this for noodles or rice all the time at my house. It’s definitely nutty tasting and has a great chewiness to it. DELISH.

Bulgar Wheat: Serves about 6 side dish style

2 tbsp. butter

½ onion, finely chopped

1 c. bulgar

2 c. hot chicken broth

Salt and pepper

½ green pepper, chopped

1 clove garlic

1 med. Tomato, chopped

½ tsp. dried oregano

½ c. corn

Melt butter in heavy saucepan.

Add the onion and cook over low heat until lightly browned.

Stir in the bulgar and mix until the grains are coated and lightly toasted.

Stir in the hot broth.

Cover the pot and simmer over low heat for 15 minutes, or until all the liquid is absorbed.

Keep going.. the liquid should be almost gone.

While the bulgar is cooking, melt one tbsp. of the butter in a skillet and add chopped green pepper and minced garlic. Cook for five minutes.

Add chopped tomato, oregano, corn and a pinch of pepper.

Toss the mixture with the cooked bulgar (after all the water is absorbed). Return to heat and cook just until heated through.

This dish is super comforting.. warm, nutty, almost sweet even. It is SO good. You could grill chicken or fish with e.v.o.o, s. and p.and lemon juice and just lay it on top of this bulgar. Garnish with a parsley or mint sprig. BEAUtiful.