I have to admit it. Much as I've tried, I just don't like brown rice. But I know we're supposed to eat more whole grains, so my answer is bulgur wheat.
I add it to rice (white, naturally) for a nutty pilaf and have tried it in stuffed peppers, but my favorite way by far to use it is in salads. I started with tabbouleh, but long ago altered that standard to make a Greek bulgur salad with feta and olives. My latest favorite is this roasted vegetable and bulgur salad with Parmigiano and basil. It's so tasty we hardly remember that it's healthy, too.
Image © Dave Scantland
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