Minty Mushroom Bulgur Tabbouleh Served In Romaine Lettuce Cups

Bulgur, also called cracked wheat, is a lesser-known type of whole wheat durum grain. Compared to food made with refined carbs, bulgur is low in fat and a much better source of essential vitamins, minerals (manganese, magnesium, and iron, ), antioxidants, and other beneficial phytonutrients. Furthermore, it’s a good source of plant-based protein and it provides 25 percent of your daily needs of fiber in 1 cup.

Bulgur is a staple in Indian, Turkish, and Middle Eastern cuisines and most well-known in the West as the main ingredient used in tabbouleh.

Have you tried it yet? If not here's a simple recipe to try it out!

Ingredients (serves 2)

1/2 cup uncooked bulgur
4 oz mushrooms, sliced
1/2 cup red onion, chopped
1/4 cup fresh chopped mint leaves, or more to taste
1/4 cup spring onions, chopped
1 head romaine lettuce
1 tbsp apple cider vinegar or to taste
Salt and black pepper to taste
2 tbsp chopped/sliced unsalted almonds

Instructions

1. Cook bulgur according to the instruction on the package. This will take about 15 minutes.
2. Meanwhile, heat cooking oil on medium heat. Add onion and cook 3 minutes, stirring. Add mushrooms and cook 5 minutes more. Season with salt and pepper to taste.
3. Add apple cider vinegar and remove from heat, scraping up browned bits.
4. Toss with cooked bulgur, mint, spring onion Taste and adjust seasoning.
5. Spoon into lettuce cups. Top with chopped almonds and serve.

Enjoy!

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PICTURE(s) TAKEN WITH FUJI X-M1

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