{"id":945,"date":"2011-02-09T19:00:43","date_gmt":"2011-02-09T19:00:43","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=945"},"modified":"2011-02-09T19:00:43","modified_gmt":"2011-02-09T19:00:43","slug":"burgul-a-great-alternative-to-rice","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2011\/02\/burgul-a-great-alternative-to-rice\/","title":{"rendered":"Burgul &#8211; a great alternative to rice"},"content":{"rendered":"<p>I&#8217;ve used <a href=\"http:\/\/en.wikipedia.org\/wiki\/Bulgur\">bulgur<\/a>, a processed wheat product, to make <a href=\"http:\/\/www.marga.org\/food\/int\/armenia\/kufta.html\">kibbeh<\/a> for years, but not until a couple of days ago I decided to serve it on its own.  I was making <a href=\"http:\/\/www.marga.org\/food\/blog\/2008\/02\/chicken_marsala_redux.html\">chicken marsala<\/a> and wanted a starch to serve with the sauce. I didn&#8217;t have any couscous and I&#8217;ve pretty much given up on rice (its glycemic index is too high and it takes too long to cook) so I took a look at what I could find on the cupboard and came across the burgul. Happy I did.  This cereal is very easy and fast to prepare (simmer it in water for 12-15 minutes) and it has a nice nutty taste, that&#8217;s not overwhelming. It went great with the marsala (and a cognac sauce I made tonight) and Camila just LOVED eating it by herself. Indeed, all she had tonight for dinner was burgul and peas (no meat for the lady).<br \/>\nNutritionally, burgul is OK. Though it&#8217;s processed (pre-cooked to remove the outer shell of the grain), most of the grain is left and it&#8217;s a great source of fiber and high in protein. It&#8217;s caloric, of course, but much better for you than white rice.  Probably the biggest problem with it is that it&#8217;s not easy to find. They don&#8217;t have it at our local Safeway &#8211; it&#8217;s available at Lucky&#8217;s, but in the exotic grains section which means it&#8217;s pretty expensive. They have it in bulk at the Berkeley Bowl, though, so it may give me an excuse to go shopping there.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve used bulgur, a processed wheat product, to make kibbeh for years, but not until a couple of days ago I decided to serve it on its own. I was making chicken marsala and wanted a starch to serve with the sauce. I didn&#8217;t have any couscous and I&#8217;ve pretty much given up on rice [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-945","post","type-post","status-publish","format-standard","hentry","category-food-items","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/945","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=945"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/945\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}