My sister has been telling me for a long time that I need to try cooking with bulgur as it is such a convenient, quick cooking whole grain. I finally went to Whole Foods and ransacked the bulk foods section (yes, I went kind of crazy) including a large bag of bulgur. Then I came home and thought, “What in the world am I supposed to do with this stuff?”. A lengthy internet search on the subject turned up many interesting recipes including one for Bulgur pancakes. I liked the idea of turning whole grains into a crispy patty instead of the usual rice-like side dish. The only changes I made to the recipe were to substitute baby spinach for regular, add twice the amount of salt and I tossed the wilted spinach salad with some orange juice and balsamic vinegar as it cooked to add a little extra flavor. Served with some diced, sauteed sweet potato, these made a very hearty vegetarian meal. However, I still have about 2 cups of bulgur sitting in my cabinet so I would appreciate any bulgur recipe ideas or links to recipes from my lovely readers! Also, don’t forget to take part in my Kitchen Herb Garden giveaway by commenting on the last post or simply clicking on the Facebook “like” button on the bottom of this page.