Try bulgur, a whole grain that’s parboiled (it cooks faster than regular rice) with a chewy texture and a sweet, nutty flavour. If you’ve had tabouleh, the popular Middle Eastern parsley and tomato salad, you’ve had bulgur. In this version, I paired bulgur with buttery sautéed mushrooms along with chopped celery. Like most grains, toasting bulgur in the pan intensifies its flavours. Bulgur with sautéed celery and mushrooms1/2 cup (125 mL) bulgur wheat

Source: thestar November 26, 2016 13:03 UTC