With 40% less fat than brown rice and double the fiber, this grain is perfect for salads and rice substitutes.

Compared to unenriched white rice, bulgur has more fiber and protein, a lower glycemic index, and higher levels of most vitamins and minerals.

Bulgur wheat can we prepared in many ways, for salads we prepare it as you would do couscous;

In a bowl add your desired amount of Bulgur wheat (we use one cup). Cover with 1 1/2cups of boiling water, cover and let sit for about 10-15minutes. For extra taste add one clove of crushed garlic to the bulgur wheat before you cover it, this allows the garlic to infuse throughout the bulgur wheat.

With this method we use it as a rice substitue and serve it with meals like a veggie packed chicken stirfry! (Stay tuned for our low fat stir fry sauce ideas!)

Ok so our not-so-secret chickpea chilli recipe comes from Jacqui’s Food Science Subject at Uni! Any other fellow QUT Nutrition/ Diectetics Students will recognise this one!

We fell inlove with this recipe after I (Jacqui) had to present this meal for a Food Science assesment piece. This is where I discovered my obsession with bulgur wheat. After reasearching the product and being more intrigued by the healthy nutritional facts I wouldn’t shut up about it.

I spent many night re-creating meals in the kitchen using bulgur wheat as a substitue for rice and other meals.

Eventually I got Sana on the bandwagon too!

Now she tried to sweet talk me to cook it for her.. “Jacqui.. The chickpea chilli with bulgur wheat was soooo good, you should make it again for me” haha

So tonight I will be recreating the Chickpea Chilli recipe. For those of you as intrigued as I was with Bulgur Wheat. Here is the recipe 🙂 Try it at home, upload a photo and tag us in it! Goodluck xo s&j xo