Flavourless bulgar

slim104

I have used bulgar wheat for a few months now, But I am cutting down on salt, so no stock cubes either.
Just had it for dinner tonight and flavoured it with chilli flakes, cumin, pepper, dried mint. Weird combination i know but i'm trying different ones.
I am going to keep using it as it fills me up and is better than potato or rice or pasta nutritionwise.
Any ideas anyone please?

delilah47

Here's a few links. A few of them are pretty darned simple, but look tasty.

http://allrecipes.com/recipe/bulgur-wheat-with-dried-cranberries/
http://allrecipes.com/recipe/bulgur-chickpea-salad/
http://vegetarian.about.com/od/maindishentreerecipes/r/bulgurpilaf.htm
http://vegetarian.about.com/od/maindishentreerecipes/r/southwestbulgur.htm

Edit: Whenever I feel stumped for thinking of new ways to cook something, I google "recipes for bulgar" or "recipe for chicken breast". I always get several links to follow, then it seems each of those provide more to follow up on as well. Happy hunting!

Oh, and you don't have to use bouillon cubes. There are plenty of low sodium chicken stocks available and you could also just use water and salt to your taste. One thing I discovered that gives a lot of flavor is just a tiny pinch of cayenne pepper. Not enough to make your food taste hot, but just enough to give it that "certain something" which amplifies whatever flavor you have used. Try it; it works!

slim104

They look nice but was looking for salt free and hopefully fat free too. If that is possible.
Admittedly those recipes do look nice though.
Thanks.

ZugTheMegasaurus

I have nothing helpful to add, but just wanted to say that I keep misreading this title as "flavourless burglar" and thinking it's something about cannibalism! :laugh:

sexforjaffacakes

They look nice but was looking for salt free and hopefully fat free too. If that is possible.
Admittedly those recipes do look nice though.
Thanks.

don't add salt and use low fat versions of ingredients?

delilah47

They look nice but was looking for salt free and hopefully fat free too. If that is possible.
Admittedly those recipes do look nice though.
Thanks.

don't add salt and use low fat versions of ingredients?

Sometimes I take any recipe that looks good and take out and add stuff so it fits my purpose. Don't be afraid to explore a little further.

determinedbutlazy

diced roasted peppers and onions would be nice!

Denjo060

make tabouli out of it and eat it wrapped in lettuce leaves you can find tabouli recipes on line I love it

pinktoesjb

my step mum makes a fantastic taboulleh with bulgar, fresh tomatoes, capers, fresh mint and a big pinch of cinnamon. Sounds weird but it's lovely, and really moreish. Or you could sub the mint and cinnamon for corriander and a little chilli or lime juice.

slim104

Thanks everyone. Have seen that taboulleh but never had the right ingredients at the time, then forrget to buy them for next time.

bcampbell54

Yes, I make tabbouleh with a lot of variations. Most of them involve some sodium, though, like feta cheese, kalamata olives, and such. If you have to reduce the salt, I suppose you could use low-sodium stock, or increase the acid levels with more lemon juice, etc.

slim104

Here's a few links. A few of them are pretty darned simple, but look tasty.

http://allrecipes.com/recipe/bulgur-wheat-with-dried-cranberries/
http://allrecipes.com/recipe/bulgur-chickpea-salad/
http://vegetarian.about.com/od/maindishentreerecipes/r/bulgurpilaf.htm
http://vegetarian.about.com/od/maindishentreerecipes/r/southwestbulgur.htm

Edit: Whenever I feel stumped for thinking of new ways to cook something, I google "recipes for bulgar" or "recipe for chicken breast". I always get several links to follow, then it seems each of those provide more to follow up on as well. Happy hunting!

Oh, and you don't have to use bouillon cubes. There are plenty of low sodium chicken stocks available and you could also just use water and salt to your taste. One thing I discovered that gives a lot of flavor is just a tiny pinch of cayenne pepper. Not enough to make your food taste hot, but just enough to give it that "certain something" which amplifies whatever flavor you have used. Try it; it works!

I did that pilau recipe for dinner. Cut the oil out and used fry light, used half salt stock cube, added chilli, broad beans and garlic. It was amazing!! Thanks for the link.