you know me i will experiment with anything.but when you think about it in thai and indoniesian food they do rice with coconut milk.the chinese even use rice to make their wedding cake.in tunisian they do cous cous with grapes.we in england use semolina to make a pudding and eat with jam.bulgur not that much differant.
to me bulger has more a teste and consistancy of cous cous only grober.it is used in lots of meditarian lands and can be used for salads,mainmeals even desserts.it also can be used with or without meat and is a very versitile,lowfat all rounder.i use it in salads,to elke the meat out in burgers or kababs if we have surprise guest when we are doing bbq´s etc.i also use as an alternate to my rice dishes.when making it as a dessert.instead of soaking it in water,i soak it in orange juice and mix in flaked almonds and chopped fruit pieces.i like pineapple in it but my husband and children like it with sultanas or grapes.coconut milk is good to soak it in as well.you should at least give it ago-i also like it with mint in stuffed vine leaves.
Bulgar is a healthy wheat grain, kinda tastes like rice maybe. I make a chicken salad with bulgar in it. I usually always cook some up, let it cool and add it to our salads. You don't need alot. I would eat this in moderation if you are trying to lose weight. It keeps me full. It can also be eaten as a hot cereal for breakfast. Tosca Reno, Eating Clean has a few good recipes as well.
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