Bulgur is simply whole wheat that has been parboiled, then dried and ground into smaller grains. It’s a popular grain in the Mediterranean and the Middle East and that has been eaten for centuries. In fact, it was eaten by the Romans and Egyptians as early as 1000 B.C.
What I love about bulgur is that it only requires about 10 minutes of boiling to eat, which means this nutrient dense, high fiber grain takes as long to cook as pasta, but it’s a lot more nutritious than traditional pasta.
5 grams of fiber per serving.
6 grams of protein per serving.
10% of the RDA for iron.
It’s also loaded with iron, magnesium and B vitamins.
You can eat it with vegetables or as a side dish or as tabouli or as a substitute for rice or you can check out my recipe for Kibbeh/Stuffed Meatballs, a delicious stuffed meatball.