Fried

Bulgur, like most grains and legumes, can be prepped in a larger volume than needed for the meal at hand, then used throughout the week. That said, any of them can get boring eaten the same way several days in a row. Crisping bulgur changes the texture and, often, how the grain is featured in a dish. Traditionally, rehydrated bulgur makes up the lion’s share of any given salad. When it is fried, I like it more as a garnish, crispy bits scattered over a larger quantity of vegetables. The decrease in volume also means frying grains is a good way to use up that random couple of spoonfuls of whatever you cooked way back at the beginning of the week.