Healthy Eating » Bulgur Basics
Popular in Mediterranean and Middle Eastern cuisine, bulgur is a healthy, quick-cooking grain that's been around for centuries. Sorted by size, from #1-very fine, #2-fine, #3-medium coase and #4-coarse, bulgur has a mild nutty flavor which allows for diversity in cooking. It can be used in anything from soups to meatballs, to journalist and cookbook author Maria Speck's creative Bulgur w/ Buttered Almonds & Cinnamon.
Raised in two European cultures – Germany and Greece – Maria Speck acquired a vast knowledge of the centuries-old traditions of cooking and baking with whole grains, from barley and polenta, to quinoa, spelt, and farro. In 1993 Maria came to the US as a Knight Fellow at Stanford University. Since then, she has worked as a freelance writer for US and German magazines, combining her passions for journalistic research and food. In the US, she has contributed to SAVEUR, Gastronomica, the Vegetarian Times and Cooking Pleasures. Maria is a member of the International Association of Culinary Professionals (IACP), Les Dames d’Escoffier and Slow Food USA, and is the author of Ancient Grains for Modern Meals.
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