Hello fellow foodies! I’m really happy to see this blog stats despite me not updating. I’ve had a million things to do – okay not literally but it feels that way sometimes. My sister is getting married in August! Indian weddings equate to planning for a year and lasting a week. It’s really fun to say the very least!
Yesterday, I whipped up this amazing new grain that I think I’m in love with. Bulgur wheat. Inspired by Arps *its a shoutout* just so she knows. She reads my blog sometimes, and its only fair. I tried it in Singapore and loved the texture of it.
Teriyaki Fried “Bulgar Wheat” (Rice)
- 1 cup bulgar wheat
- 1 cup spinach, finely cut
Seasoning: Dark Soya Sauce, Light Soya Sauce, Teriyaki Sauce & Pepper
- Cook bulgar wheat in a rice cooker as you would prepare rice. The proportion is 1:2. Therefore 2 cups of water in this case.
- Let the rice cool or refrigerate.
- Put 1/2 tsp ghee on the pan and cook the spinach. Toss the rice with the seasoning and serve.
This was purely an experiment and it was a success! We will be having this often. I will be experimenting with bulgur wheat as “rice”, in other cuisines too.