I am sort of hooked on wheat bulgur these days. It is lower in calories than most starches, as a whole grain it has a good amount of fiber and it cooks considerably faster than most whole grains. I have been using it in place of anything I would typically use rice for, with excellent results.
In this Bacon, Tomato and Onion Bulgur Recipe, I swapped out the jasmine rice I would typically use, with wheat bulgur, and used 2 strips of nitrate free bacon, instead of the 3-4 slices of the standard stuff I used to put in the old version of this dish. The quantity of bacon is sufficient for flavor, and the bulgur cooks in about the same amount of time the rice would have… brown rice would have taken forever.
The recipe gives you the feeling you are being, just a little bit bad, but in reality you aren’t…lol . Great with BBQ meats, or even by itself.
- 2 strips bacon preferably nitrate free
- 1 cup sweet onion chopped
- 1/8 tsp. dried thyme
- 1 cup wheat bulgur dry
- 2 cups chicken broth
- 1 tomato diced medium sized
- Chop bacon strips into small bits (about the size of a nail head ... yeah, I have household projects on the brain again).
- Drop bacon into non-stick skillet or wok, on med-high heat.
- When bacon is just starting to brown, add onion, thyme and bulgur. Continue cooking, while stirring frequently, until onions and bulgur have started to brown.
- Add chicken broth, bring to boil, then reduce heat to med-low, and cover.
- Cook until broth is absorbed, then add diced tomato. Stir, and turn off burner.
- Allow to set for a few minutes before serving, to ensure all liquid is absorbed.
While great as it is, chopped parsley or basil are nice to mix in the finished bulgur. Parmesan cheese makes a great topping too.