That’s Just Bulgur
I consider myself a carbohydrate connoisseur. I don’t discriminate when it comes to the stuff; I love pasta, bread, rice, oatmeal, couscous—the list goes on and on.
And yet, one of the things that has kept me from eating these foods is the fact that carbs alone do not keep me full. I can eat an entire bowl of pasta and be hungry an hour later. I’ve realized pretty recently that I need a hefty amount of protein to keep me satiated.
That’s why I was pretty excited when I found this stuff at the grocery store yesterday:
Bulgur is one of those things that I’ve been meaning to try, but I just never got around to it (or even thought to look for it, to be honest). When I saw this (on sale!), I grabbed it without hesitation–especially after looking at the nutritional stats. A 1/4 cup serving (dry) has 115 calories and TEN grams of protein (mainly because this brand of bulgur has soy chips added in). Immediately, I started thinking of all the things I could make with my fun new ingredient.
I found this very informative article from the NY Times on the benefits of bulgur in your diet, with a slew of recipes to try (both savory and sweet!) The bulgur with swiss chard, chickpeas, and feta recipe caught my attention right off the bat, and I decided to put my own spin on it for dinner tonight.
Bulgur with Spinach, Red Peppers, Chickpeas, and Feta
1 C. bulgur
2 C. water
1 tsp salt
2-3 cups fresh spinach
1 C. red bell pepper, diced
2 C. chickpeas, rinsed and drained
<1/4 C. feta cheese
1. Place bulgur, water, and salt in medium saucepan. Bring to a boil, cover, and let simmer for about ten minutes, or until water is absorbed.
2. Heat garlic in a pan with cooking spray (or olive oil). Saute spinach and red pepper until spinach is wilted and pepper is soft.
3. Toss cooked bulgur with spinach and peppers, fold in chickpeas, and top with feta. Season with salt and pepper (and a dash of cumin, if desired!) to taste.
This dinner was PERFECT. It was fresh, flavorful, colorful, and super filling. I think I may have found a new favorite ingredient!
What’s your favorite grain? Any bulgur lovers out there?