Hey gluten free folks, close your ears, bulghur is not for you. 

Growing up in an Armenian home, my father’s family went for bulghur pilaf on every occasion especially if we got sick, bulghur was our penicillin, vitamins. Every week it was the side and at times the main dish. Growing up in the West, at times I found it to be embarrassing but here I am now, I surrender to bulghur. It is higher in fiber than brown rice or quinoa, fewer calories, keeps you longer energized. 

Ingredients:

• 1 cup large coarse bulgur
• 1 cup chopped onions
• ½ cup chopped tomato
• 2 cups boiling water
• 5 tbsp olive oil
• 1 jalapeno (optional)
• Salt to taste

Garnish:

• Yogurt
• Fresh mint
• Served on bell pepper

Instructions:

1. Rinse the bulgur well.
2. Heat the olive oil in a pan, then add the onions. Cover with a lid and allow them to sweat for a few minutes to retain moisture.
3. Remove the lid, add the tomatoes, jalapeno (if using), and salt. Let the tomatoes blend with the onions for a few minutes.
4. Add the rinsed bulgur and stir for a minute or two to absorb the flavors.
5. Pour in the boiling water, stir once, and cover with the lid. Let it cook for about 20 minutes, stirring gently a couple of times while checking.
6. Serve with a dollop of yogurt and garnish with fresh mint.