4 cups water or chicken/vegetable/beef broth (you may need to add more depending on the tenderness of bulgur) Heat the olive oil in a pot and add the onion. Stir for a couple of minutes and add garlic ...

When I lived in the Middle East, I learned that tender tabbouleh salad and crunchy fried kibbeh, the celebrated Levantine croquette, share a key ingredient: bulgur. Since ancient times, bulgur has ...

Place bulgur and ½ teaspoon of the salt in bowl; add water. Cover; let stand until most of liquid is absorbed, about 15 minutes. Drain excess liquid. (For a softer and fluffier grain, cook bulgur with ...

This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute ...

Preheat the oven to 220C (425F/ Gas 7). Line a baking tray with baking parchment. Toss the sweet potatoes and onions in the paprika with 5 tablespoons of the oil. Season well and place on the tray.

For many of us, eating more whole grains requires learning about foods rarely seen in the traditional American diet. Bulgur, a Middle Eastern staple made from durum wheat, is a case in point. Bulgur ...

Matthew Card has a knack for knocking our socks off with his unique flavor combinations. The Food Editor of Christopher Kimball’s Milk Street stopped by to share a new pilaf recipe. For more recipes, ...

I DREAD potato salad, that ubiquitous dish of summer entertaining, as it can be so deadly dull. Yet there is a need for starch in our diets, and it can be provided in a number of delicious ways. Did ...

While whole oats are the typical go-to whole grain, bulgur deserves a gold-star mention for its cholesterol-lowering properties, too. Bulgur is a whole-grain staple in Mediterranean and Middle Eastern ...