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 ...

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 ...

Experience the comforting taste of bulgur pilaf, prepared with care in a peaceful Azerbaijani village. Using time-honored methods and fresh, local ingredients, this beloved dish brings warmth to ...

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 ...

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 ...

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 ...

Place bulgur in a fine wire-mesh strainer ... Season soup with additional salt to taste. While soup cooks, preheat oven to broil with rack about 6 inches from heat. Grate remaining 2 garlic ...

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 ...

Add the asparagus, salt and pepper to taste and sauté over medium heat until it is heated through, 1 to 2 minutes. 8. Fluff the bulgur with a fork and stir in the chopped tarragon and parsley.