Bulgur helps the battle of the bulge

by Bob Sassone, Posted Jan 6th 2006 @ 6:01PM

brown rice and bulgur So, it's the first week of January and you're still feeling a little bloated from all the egg nog, stuffing, and booze you had over the holidays. I hear ya. And you made your New Year's resolution to "really eat better this year!" and "I'm gonna get in shape!" Maybe whole grains can help you.

The Boston Globe has the scoop on how brown rice, bulgur, and quinoa can help you get your waistline back (not to mention giving you a nice base to center a meal around). You can simmer the brown rice for 45 minutes if you have the time, and maybe have a casserole of winter veggies cooking at the same time. The bulger isn't as easy, since you have to toast it a little in oil, then add chicken or vegetable stock. (The authors of the piece serves it with a cauliflower in a curried tomato-onion sauce dish, but I'm not going near cauliflower).

The quinoa? Doesn't taste like anything unless you toast it like the bulgur, and serve it with something saucy.

Filed Under: Newspapers, Ingredients
Tags: boston globe, brown rice, bulger, dinner, food, grains, losing weight, lunch, new year's resolution, quinoa, recipe

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Reader comments (Page 1 of 1)

1-06-2006 @6:48PM Randy said... Its funny that you mention quinoa. Its one of the ingredients for this month's Paper Chef!
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1-06-2006 @8:03PM rainey said... It's not necessary to brown bulgur. ...tho that does sound good too. My favorite tabouleh uses burgur that is simply soaked in lemon juice. How's that for effortless?
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