VULGAR BULGAR

I have a sneaking suspicion you are guilty of consuming one of the most sinful simple carbohydrates sins: white rice. For your information, white rice cannot be considered “brown” just because it is soaked in teriyaki sauce. And, although brown rice is a better choice because the unpolished grains have more fiber, it tastes like crap.

Here is an alternative: bulgar wheat. Bulgar is a whole grain that cooks up with some water in minutes (about 10, considerably less than stovetop rice) and comes out soft and moist.

You can use bulgar in any recipe that calls for rice or risotto and feel good about eating it since you are getting a significant source of fiber. You’ll also feel good about serving it since it won’t get the same groans induced by brown rice pebbles.

Try this:
–1 baked chicken or turkey breast seasoned with olive oil, salt, pepper and garlic
–½ C garbanzo beans
–½ C feta cheese
–2 C steamed broccoli
–1 C cooked bulgar wheat
–A few sliced Kalamata Olives
–Sprinke the whole she-bang with a few tablespoons of parmesean cheese and drizzle with olive oil.

For me, this makes about one nice sized, reality-land serving. I find it really annoying when recipes get you all excited only to find that you are only supposed to eat a teaspoonful (e.g., Chocolate Caramel Cookie Cake, a great low-cal, low-fat, diet treat. Spoon batter into a thimble and enjoy!” Whatever.

You can also take your bulgar Oriental by serving under teriyaki salmon or chicken.

It can be really difficult (uh, like impossible) to make a dietary change like eating no rice in your rice bowl when there is no good substitute. Bulgar puts a healthy option in your bowl or on your plate so you aren’t left to mourn your loss. So, even if its name sounds a little vulgar, it is still worth giving it a try.

xoxo,
Health Sundae

Technorati Tags: carbohydrates, bulgar wheat, whole grain, diet