Bulgur Puts Rice To Shame

Bulgur wheat is a nutritious stable in the Middle East. 
It is parboiled, dried, and cracked into nibbly bits.

Bulgur, also called Burghul, has a chewy texture and comes 
in course, fine and medium grinds. It cooks fast and has a great taste.

With an abundance of uses: in a pilaf, added to soups or salads, and meat or vegetables dishes it is just delicious.

To prepare, combine 1cups bulgur and 2 cups water.
Bring to a boil, cover, reduce heat and simmer for 12 minutes or until tender. Drain if need. Add a teaspoon of butter and fluff.
Yields about 4 cups. Excellent substitute for recipes that calls for rice.

May be refrigerated for up to a week.
A cup of cooked bulgur has only 150 calories, a hearty 8 grams of fiber and about 6 grams of protein.