I guess bulgar wheat is an ethnic food (not my ethnic background). I was looking for something to do with the sweet potatoes I got the other day, and decided this looks tasty (I love bulgar wheat):
I make tabouli (sp) when the tomatoes, cukes, and parsley are abundant in the garden. I make bulgar instead of oatmeal on cold mornings, and this dish sounds like just the ticket for today.
I'd love to hear how DC forum members use bulgar, and which grade you like best.
Bulgar, for those who haven't tried it, is inexpensive, quick to prepare, and has a nice texture and somewhat nutty flavor. I can get it at the local grocery store, but for the other grades I usually have to go to an ethnic grocery store (Lebanese, etc.).