When I've run out of rice, I even
used bulgar wheat, which actually tastes less stodgy.
Not exact matches
I have nothing against
bulgar wheat, but I must say that tabouli never tasted so fresh and lemony as when
using quinoa as the base.
This looks delicious, I have some
bulgar wheat at the back of the cupboard and had been wondering what I could do with it (I make a summery lamb and mint salad with it, or
use it in place of breadcrumbs in meatballs), I think I'll give this a go.
I
used quinoa in this recipe instead of the traditional
bulgar wheat mainly because I just love the flavor of quinoa, but you could
use bulgar.