Greek Style Bulgar Wheat

I'm continuing with a quick and easy recipe since I'm still trying to get my life back into some semblance of order after returning from Southeast Asia.

I had gotten a bag of bulgar wheat, and I thought I'd use it to make a variation of this recipe. I ended up chopping the bell peppers and mixing that with the bulgar since I didn't have enough to make stuffed peppers, but you could easily stuff the peppers instead. Bulgar wheat is a common ingredient in many Mediterranean cuisines, and it has a light, nutty flavor. It's also full of fiber, B vitamins, iron, phosphorus, manganese, and protein. Since bulgar has such a high nutritional value, it's a good substitute for rice or couscous, although the texture is more similar to couscous than rice. The bulgar wheat also soaks up all the juices and flavors so none of it goes to waste. In addition to all that, bulgar wheat does not need a long cooking time, making it perfect for those hot summer days when you don't want to add any extra heat from the kitchen! This dish is quick, simple, and doesn't require much time in front of the stove! It can also be eaten hot or cold.

Greek Style Bulgar Wheat

by CJ Huang

Greek inspired bulgar wheat with zucchini, tomatoes, and bell peppers - flavored with dill, garlic, onions, oregano, and a bit of lemon.

Materials:

Mass	Weight	Volume	Number	Material	Notes
		1 cup		bulgar wheat
			1	onion, chopped
			3 cloves	garlic, minced
			1	zucchini, grated
			1	tomatoes, chopped
		1 teaspoon		oregano
		1 tablespoon		lemon juice
		1 tablespoon		dill
			2	bell peppers, chopped
				water/stock
				oil

Methods:

1. Heat the oil in a pan and saute onions and garlic until translucent and fragrant, respectively.
2. Add the remaining materials, aside from dill, water/stock, and bulgar, and mix well.
3. Mix in bulgar and dill, adding water/stock if needed.