When wheat
kernels are cleaned, boiled, dried, ground by a mill, then sorted by size, the
result is bulgur. Sometimes referred to
as “Middle Eastern Pasta” for its versatility as a base in all sorts of dishes,
bulgur has more fiber than quinoa, oats, millet, buckwheat and corn. (See recipe for Bulgur Breakfast Bowl)
Fine bulgur
needs little cooking, rather steeping in boiling water only. (See recipe for Falafel Salad)
Coarse bulgur
takes 20 minutes to cook. 1 cup dry
bulgur plus 2 cups water yields 3 cups cooked.
*Lemony
Bulgur Muffins
(Makes
12)
Bring
water and bulgur to a boil in a small saucepan.
Lower heat, cover and simmer 12 minutes.
Drain excess water. Remove to a
bowl and cool.
1
cup water
1/3
cup bulgur
In
a small bowl or cup, combine raisins and lemon juice.
1/3 cup golden raisins
2 tablespoon lemon juice
In
a 1 pint measuring cup, combine oil and yogurt.
3 ounce olive oil
1 cup nonfat plain yogurt
In
a separate bowl, mix dry ingredients, flours, baking powder, and salt. Add lemon zest.
1 ¾ cup all-purpose flour
1 ¾ cup whole wheat flour
1 tablespoon & 1 ½ teaspoon baking powder
1/8 teaspoon salt
1 tablespoon lemon zest
In
bowl of electric mixer, mix egg and sugar.
Beat until fluffy.
½ cup sugar
1 egg
Add
cooked bulgur. Alternately add dry
ingredients and liquid ingredients to mixing bowl, stirring just until mixed. Stir in raisins.
Fill
greased muffin tin with batter, each with ¼ cup & 1 tablespoon batter. Bake at 375 F. for 23 minutes. Cool in pan 5 minutes-then cool on rack.
*Recipe from Specialty
Food Association
