Incorporating mint, a popular container garden herb, into late spring meals provides a pop of refreshment perfect for warm ...

There’s something so satisfying about a salad that feels like a full meal—fresh, colorful, and brimming with bold flavors and ...

1. Bulgur with Roasted Butternut Squash, Sage and Goat Cheese Monday to Friday calls for easy dinners that taste delicious. If you need inspo, try this roasted butternut squash and goat cheese ...

The flavor is earthy and nutty, much like quinoa. Though its taste is mild, it’s stronger than that of rice or couscous. Bulgur is easily confused with cracked wheat since both are made from ...

According to Mike Orlando of Sunnyland Mills in Fresno, some people use this bulgur, which has a slightly bitter taste due to more tannins, in Lebanese dishes. At some Los Angeles markets ...

Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat and uncover.

Mix the kale into the bulgur wheat along with the remaining ingredients and season to taste. Serve warm or chilled.

Taste and adjust salt. Remove from the heat, sprinkle on the remaining mint and serve, or allow to cool and serve at room temperature with cooked whole grains, like bulgur or quinoa. Yield ...

Let stand until the liquid is absorbed and the bulgur is tender, about 25 minutes. Stir in the garlic, cumin, lemon zest and Aleppo pepper. Taste for seasoning. Set aside to cool. Slice the squash ...

Fluff the bulgur with a fork. Stir in the lemon juice, oil, cumin, paprika, salt and black pepper. Add the scallions, carrot, red pepper, jalapeno, parsley and cilantro and stir to combine. Taste ...

minced 1 cup bulgur 1 tablespoon tomato paste 1 teaspoon cumin Salt and pepper to taste Heat the butter in a large saucepan, then add the shallots and saute until translucent. Add the bulgur wheat ...

Bulgur wheat is an ancient grain that packs a nutritional punch into each nutty bite. The Old Testament mentions bulgur, and the wheat was popular in the ancient Mediterranean region. Bulgur mixes ...