{"id":3794,"date":"2012-04-05T12:55:38","date_gmt":"2012-04-05T18:55:38","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=3794"},"modified":"2013-08-08T19:45:15","modified_gmt":"2013-08-08T19:45:15","slug":"bulgur-do-your-heart-a-favor","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/nutrition-2\/bulgur-do-your-heart-a-favor\/","title":{"rendered":"Bulgur, do your heart a favor!"},"content":{"rendered":"<p>Have you ever tried the whole grain wheat, Bulgur?\u00a0 It is a staple of Middle Eastern cuisine but is gaining popularity in the United States.\u00a0 It has a chewy texture and a mild nutty flavor.\u00a0 In recipes, bulgur can be used in place of rice and cous cous.\u00a0 It can also be added to soups, bakery goods, stuffing, and casseroles.\u00a0 It is of high nutritional value being high in fiber and rich in minerals.\u00a0 Eating a whole grain such as bulgur can decrease your risk of certain diseases such as heart diseases, and cancers.<\/p>\n<p>This is a great recipe I got from allrecipes.com.\u00a0 The recipe also contains another super food, lentils.\u00a0 This makes a great dish to take to social gatherings.<\/p>\n<p>Refreshing Bulgur Salad<br \/>\nServings 10<br \/>\n<em><a href=\"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2012\/04\/blog-bulgur-recipe1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-3803\" style=\"border: black 3px solid;\" title=\"blog bulgur recipe\" alt=\"\" src=\"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2012\/04\/blog-bulgur-recipe1-300x200.jpg\" width=\"300\" height=\"200\" \/><\/a><\/em><\/p>\n<p>Ingredients<br \/>\n1 1\/2 cups boiling water<br \/>\n1 1\/2 cups bulgur<br \/>\n5 cups water<br \/>\n1 1\/2 cups dry lentils, rinsed<br \/>\n1 cup diced green onion<br \/>\n1 cup diced sweet red pepper<br \/>\n1\/2 cup chopped green onions<br \/>\n1\/2 cup minced fresh parsley<\/p>\n<p>Dressing:<br \/>\n1\/3 cup cider vinegar<br \/>\n1\/3 cup olive oil<br \/>\n1 tablespoon dried basil<br \/>\n1 tablespoon dill seed<br \/>\n1 teaspoon salt<br \/>\n1\/4 teaspoon pepper<br \/>\n3\/4 cup feta cheese<\/p>\n<p>Directions<br \/>\n1.\u00a0 In a large bowl, pour boiling water over bulgur; let stand until the liquid is absorbed, about 30 minutes. Meanwhile, in a saucepan, bring water to a boil. Add lentils. Reduce heat; cover and simmer until tender, about 15 minutes. Drain. In another large bowl, combine bulgur and lentils; cool completely.<\/p>\n<p>2.\u00a0 Add the peppers, onions and parsley. In a jar with a tight-fitting lid, combine the vinegar, oil, basil, dill, salt and pepper. Pour over salad; toss to coat. Crumble feta cheese over top; \u00a0toss again. Cover and refrigerate for 4 hours or until serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Have you ever tried the whole grain wheat, Bulgur?\u00a0 It is a staple of Middle Eastern cuisine but is gaining popularity in the United States.\u00a0 It has a chewy texture and a mild nutty flavor.\u00a0 In recipes, bulgur can be used in place of rice and cous cous.\u00a0 It can also be added to soups, bakery goods, stuffing, and casseroles.\u00a0&nbsp;<a href=\"https:\/\/nutritionknowhow.org\/blog\/nutrition-2\/bulgur-do-your-heart-a-favor\/\" class=\"read-more\">Continue Reading<\/a><\/p>\n","protected":false},"author":5,"featured_media":7939,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[780],"tags":[370,602,603,92,575],"class_list":["post-3794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-2","tag-bulgur","tag-lentils","tag-recipe","tag-super-foods","tag-whole-wheat","cat-780-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2012\/04\/blog-bulgur21.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3794"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=3794"}],"version-history":[{"count":6,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3794\/revisions"}],"predecessor-version":[{"id":7616,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3794\/revisions\/7616"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/7939"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=3794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=3794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=3794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}