Have you tried bulgur? Bulgur is a wheat product made from wheat berries that have been steamed, dried and cracked. It comes in fine, medium and coarse grinds; I buy the medium-grind from Arrowhead Mills. Bulgur is used to make tabbouleh, the well-known Middle Eastern dish with tomatoes, cucumber and parsley. I've used it to make these veggie burgers. I recently prepared it as a breakfast porridge (don't you love the word "porridge?"). It was good. If you like oatmeal, you'll probably like bulgur, but I'll be honest, the taste isn't for everyone. My husband, who is not a picky eater at all, calls it "vulgar." He's hilarious. But seriously, I found it to be a tasty, hot breakfast cereal and I like that it provides a healthy start to the day. A 1/4 cup serving of bulgur has 5 grams of protein, 6 grams of fiber and a decent amount of iron and niacin. It's virtually fat free and low in sodium. Give it a try and decide for yourself.
Bulgur Porridge (1 serving)
In a small saucepan, combine 1/4 cup bulgur with 1/2 cup skim milk (or almond or soy milk), 1/2 cup water, 1/8 cup raisins (I used golden raisins) and 1/8 teaspoon coarse salt. Bring mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, until bulgur is tender and mixture is the consistency of oatmeal, about 10 to 15 minutes. Serve sprinkled with a teaspoon of brown sugar and a little extra milk, if desired.