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Tastes like the Orient — Turmeric spiced bulgur

Does it offend the rich geography of Asia to use the term “orient”?

Wheat bulgur is such a dark horse.  Brown rice is great if you have (1) the requisite hour to cook it or (2) a rice maker, but since I don’t have either of those, I cook bulgur instead.  A staple of the middle eastern diet, bulgur is versatile and super healthy, with significantly more fiber than brown rice.  My favorite brand is Bob’s Red Mill, but you can also find it at a Mediterranean market or HT.

For this, combine 1 cup bulgur with 2 cups water.  Add a teaspoon of turmeric and sea salt, and bring to a boil.  Once boiling, cover the pot and reduce heat to low.  When all the water has absorbed (approx. 20 minutes), stir in frozen sweet peas and cover for an additional 5.  Cilantro on the top if you have it, but it’s not a dealbreaker.

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