I am on a mission to use up the whole grains in my pantry. It’s a fun challenge, combining healthy eats with spring cleaning. Today, I had some great success with bulgur. I wanted to try something new, so I decided to bake with it, using the cooked grain as an ingredient in Bulgur Raisin Muffins. Hearty, healthy, and lightly spiced, these muffins are a wonderful way to start your day or satisfy your snack-tooth.
When you cook bulgur, it doubles in volume. So, after making the muffins, I had some slightly scented bulgur left to work with and made this delicious Bulgur Pilaf with Roasted Squash and Mint. I know what you’re thinking. Butternut squash? Now? I saw one in the market the other day and couldn’t help myself. I had to get it just…one…last…time until next season.
While we’re on the topic of seasonality, check out this interactive Seasonal Ingredient Map. It’s pretty cool. Choose a month and a state, and a list of seasonal ingredients pops up. Ingredient descriptions and recipe ideas included. It’s a great tool for unleashing your inner locavore!
What a coincidence! We also are trying to get rid of miscellaneous jars of our People’s Foods grains…including bulgur. So we’re trying it–bet we can find that squash.
And the Epicurious ‘what’s available’ map and list is amazing!
Thank you
W