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Healthy & Delicious: Baked Wheat Bulgur with Sweet Potatoes and Almonds

Editor's note: On Mondays, Kristen Swensson Sturt of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

[Photograph: Kristen Swensson Sturt]

While quinoa and barley are undoubtedly tasty, wheat bulgur is my flat-out favorite whole grain. Nutty, substantive, and slightly sweet, it's a versatile base for a variety of flavors, and can stand on its own as a main course. Bob's Red Mill is my preferred brand, and I usually keep a canister in the house for fun/emergencies. (What? You've never had a wheat bulgur emergency?)

I'm currently making my way through Faith Durand's (fabulous) Not Your Mother's Casseroles, and her recipe for Quinoa with Sweet Potatoes and Almonds seemed like a good candidate for an ingredient swap. So, out came in the quinoa, and in went the wheat bulgur. For kicks, I also reduced the salt, Parmesan, and almonds by about one-third. (Changes are reflected in the included recipe.)

The results were freaking delicious, if I do say so myself. Sweet and savory, hearty but light, and chewy with a satisfying crunch, it's the best dish I've made in months. I'll be eating it for months, too, since the recipe makes a ton. Nutritionally speaking, it's a powerhouse of fiber and Vitamin A, with some healthy fats thrown in for good measure.

In conclusion: Wheat bulgur. Eat it. In this dish, preferably.

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