Healthy bulgar wheat recipes

gottobethin2014
gottobethin2014 Posts: 71 Member
edited February 19 in Recipes
Hi

I have a bag if bulgar wheat and need to use it or I will bin it!

What can I make I like most foods but whenever I try to make It it's always bland.

Thanks for any replies

Replies

  • 13deano13
    13deano13 Posts: 1 Member
    We use bulgar wheat all the time, I cook it plain and add to roasted bed veg with garlic and sometimes chilli and paprika and stir all together. Serve as that alone or add turkey breast steaks or large beef mushrooms (with cheese if desired) for a veggie option.

    You can also follow cous cous recipies with nice spicing and they work very well as hot or cold sides for BBQ's etc
  • BalmyD
    BalmyD Posts: 237 Member
    I like this one from Epicurious: http://www.epicurious.com/recipes/food/views/Bulgur-Risotto-with-Corn-and-Shrimp-357089


    Bulgur Risotto with Corn and Shrimp

    yield: Makes 4 servings
    Fiber-rich bulgur and protein-packed shrimp in this mix will keep you full for hours—but it takes mere minutes to make.

    Ingredients

    2 tablespoons olive oil
    3 cloves garlic, finely chopped
    1 cup bulgur wheat
    1/2 teaspoon salt
    12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
    2 cups fresh or frozen corn kernels
    1 medium red bell pepper, cored, seeded and chopped
    2 limes (1 juiced, 1 cut into wedges)
    1/4 teaspoon red pepper flakes
    1/4 cup cilantro, chopped


    Preparation

    Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.
    add your own note
    Nutritional Information

    Per serving 347 calories, 9.6 g fat (1.3 g saturated), 45 g carbohydrates, 8 g fiber, 24 g protein
  • yallllah
    yallllah Posts: 35 Member
    Bulgur is most well-known for its role played in Lebanese Tabbouleh, but if all that cutting and washing of vegetables doesn't appeal, this is a simple and freakin' delicious recipe to put in the fridge for a busy morning:


    My changes: Instead of natural PB I use PB2 (so that I can mix it the night before more easily) and add whey cocoa protein for a chocolatey, protein-filled kick. If you add the dates the night before as well, they'll slowly breakdown and infuse the bowl. (*___*) I also eat it cold (if you heat it with whey protein powder added, the whey may curdle).
This discussion has been closed.

Categories