I’m not sure that I’ve eaten bulgur wheat before, but I’m strangely drawn to recipes using it, though I can’t say it sounds entirely appetizing. Maybe I want something just because it’s good for me? Stranger things have happened. . . . Anyhow, came across the substance in a health food store (Nature Mart–love it), purchased it on a whim, and whipped up a batch of Bulgur Wheat with Mushrooms (from Real Fast Food by Nigel Slater). The recipe said to cook the bulgur wheat till tender, but DSCF0556.JPGit never approached anything remotely close to tender. After adding quite a bit more water, I got it to about al dente. It wasn’t a bad little dish. It certainly tasted healthy, but what’s wrong with that? And it was really easy. Good as a side dish or a main course with a side salad. Not the most photogenic food (that’s why I didn’t enlarge the picture), but I can’t judge–I’m not very photogenic myself.

Adjustments: A decent amount of extra water (I lost track of how much), and the recommended cheddar if you don’t have Gruyère.

Assessment: Seeing as I have a big old bag of bulgur wheat in my cabinet now, this dish will definitely be appearing on the menu again in the future. It was nice for a change.