Remember when the only time you ate bulgur was in tabbouleh? It turns out that we got both the tabbouleh and the bulgur wrong. We misinterpreted the proportions — and the emphasis — of a proper tabbouleh, that Middle Eastern salad. It really should be mostly about the parsley, not about the grain. And the bulgur? Well, we relegated it to single-use status, unfairly.
Consider soup, for instance. Bulgur, a cracked wheat, cooks so quickly that it’s a perfect addition to any soup where you want a bit of its chew — not to mention its extra hit of protein.