I’m never thrilled about cooking brown rice… It’s just not appealing to me! I’ll mix it with beans, peas, and soups but I avoid eating it when it’s lonely and separate from all the other foods on my plate. Luckily, we have so many grain options at our grocery stores now in the U.S. Just look at this dirt-cheap sale!>>
Bulgur wheat is quick and affordable. The nutritional content is very similar to quinoa (minerals and B vitamins) except it has a little less calories.
It tastes a bit nutty like farro but smaller. I presume it’s versatile in about any type of entree. If you’re an oatmeal connoisseur like me, you’ll be very happy to know it resembles steel-cut oats with its dense almost crunchy texture!
As you probably may have noticed, my stir-fry is not overly cooked. (The vegetables are firm and the colors are vibrant). You’ll see in my recipe below how I achieve this. I don’t do it intentionally to save calories or to retain more vitamins and minerals… I just really prefer the taste and texture. Call it al dente, call it tasty, I don’t care.
It’s a win, win!