{"id":6923,"date":"2024-04-26T01:56:59","date_gmt":"2024-04-26T01:56:59","guid":{"rendered":"https:\/\/bericooks4herbear.com\/staging\/3796\/?page_id=6923"},"modified":"2024-04-26T01:57:00","modified_gmt":"2024-04-26T01:57:00","slug":"vegetable-bulgur","status":"publish","type":"page","link":"https:\/\/bericooks4herbear.com\/staging\/3796\/vegetable-bulgur\/","title":{"rendered":"Vegetable Bulgur"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Bulgur (also known as burghul) is a super versatile and nutritious grain that is made from cracked wheat which has been parboiled and dried. Bulgur is available in different textures, from fine to coarse. This is truly a staple in my household and given its nutritional profile and health benefits, I literally make it EVERY single week. The Bear and I don’t consume any other grain as much as bulgur. It’s a good source of fibre, vitamins and minerals and is low in fat and calories. This is why for us, bulgur is king!<\/p>\n\n\n\n

Cooked bulgur is very tender, fluffy and light, and has a chewy texture. It has a mild, nutty and earthy flavour that is similar to whole wheat. It’s pretty common in Mediterranean and North African cuisines and is usually used in savoury and sometimes sweet dishes.<\/p>\n\n\n\n

What\u2019s Healthy About This Recipe
<\/h2>\n\n\n\n

Bulgur is a nutritional powerhouse. It improves digestion and promotes gut health. It’s rich in fiber and low in calories so it promotes weight loss as well. This recipe is loaded with fresh vegetables which are super nutritious and healthy.

Extra virgin olive oil EVOO- the health benefits of EVOO are incredible! It’s known to lower bad cholesterol and raise good cholesterol, it is rich in polyphenols, which are antioxidants that target inflammation. It also contains vitamin E and vitamin K which plays an important role in heart and bone health.

NOTE: <\/strong>I am not a doctor and I am not offering diet or health advice. This section of my blog is for information purposes only and explains how I substitute ingredients and\/or methods to make my recipes healthier than other recipes or restaurant-offerings out there. If you’re looking for medical\/dietary advice, please speak to a doctor or dietitian.<\/p>\n\n\n\n

<\/span>\"\"
\n

Vegetable Bulgur<\/p>\n<\/div><\/div>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Bulgur:<\/strong> use medium coarse bulgur. I would not recommend using fine or super fine bulgur for this recipe because the dish can end up mushy. Make sure you rinse it well and sift through it while dry to remove any potential stones.<\/p>\n\n\n\n


Vegetables:<\/strong> I use onions, garlic, bell peppers, mushrooms and jalapenos for this dish because in my experience they work really well with bulgur (the jalapenos especially impart a great flavour) For the mushrooms, I use cremini but you can also use other types of mushrooms. You may substitute out some of the vegetables if you prefer or add other vegetables such as corn or peas. I use red onions but it can be subsitutted for white or yellow onions. I recommend using red or yellow bell peppers which are sweeter than green bell peppers. Use fresh garlic- not pre packaged.<\/p>\n\n\n\n


Tomato paste and crushed tomatoes<\/strong> add a bit of tanginess to the dish and enhance the flavour of the bulgur.
Vegetable broth is the liquid I use to cook the rice. You can also use beef broth or even water (just keep in mind water does not impart as much flavour as broth).<\/p>\n\n\n\n


Dried basil:<\/strong> adds a very nice finishing touch to this dish and imparts a subtle hint of earthy flavour.<\/p>\n\n\n\n


Extra-virgin olive oil <\/strong>to brown the onions and garlic while adding a very subtle taste.<\/p>\n\n\n\n

Check Out the Recipe Video Here.<\/h2>\n\n\n\n
\n