Bul­gur

Easy Cook - - EVERYDAY GRAINS -

PRO­NOUNCED: bul-gar

Bul­gur is made by par-boil­ing, dry­ing, then coarsely grind­ing or crack­ing grains of wheat. It’s rich in pro­tein and min­er­als, and has a nutty taste. Not to be con­fused with cous­cous, which is ac­tu­ally tiny pieces of pasta. Soak or briefly boi

then use as a side or mix with tomato, mint and cu­cum­ber to make tab­bouleh. Also use­ful for bulk­ing out meat­loaf, or stuff­ing or mak­ing

into frit­ters.

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