Wheat

[badseed1980]

I'm getting really into bulgur. It's amazing stuff. Even the coarse-cracked whole grain stuff I have doesn't really take much longer than white rice does to cook, because it's already par-cooked. It's got this wonderful chewy nuttiness like brown rice does, but brown rice takes so long to cook. I want to make a pilaf with it at some point, and maybe some other Armenian dishes like dolmas. Wheat is the original grain used in Armenian cooking, rather than rice. It's also half the points of rice on Weight Watchers, which is pretty awesome. I made some tonight with Better Than Bouillon chicken broth base in the water, and it's really tasty. I can see this becoming a staple of my diet.

Comments

[roaming.livejournal.com]

hmmm, I love the description. I will get some at WFM next time and try it. Wonder how it would go as a base for a stir fry?

[badseed1980.livejournal.com]

I would probably serve it with a fairly hearty stir fry, maybe one with some carrots and napa cabbage and steak and onions, or something. It's got an intense enough flavour and a hearty enough texture, that you want something that can stand up to it.

[ivyluna.livejournal.com]

I really love the nuttiness of bulgur. I love how satisfying it is.

[quepid.livejournal.com]

Bulgur is very versatile, I often use bulgur instead of tvp in dishes like vegetarian chili to provide for texture.

I <3 Dolmas