As I mentioned before Thomas, my husband, got his cholesterol checked and it was shockingly high so I bought this book to help me learn what foods help to lower harmful cholesterol, fight toxins and what foods to avoid etc. The book has over 50 lunch and dinner recipes and provided the inspiration for this Bulgar salad. This was my first time cooking Bulgar wheat but it certainly won’t be the last time. It’s unbelievably simple to prepare and the fluffy grain accepts stronger flavored ingredients. It’s perfect for a lunch or dinner but I made it for dinner tonight with some roasted sweet potatoes and mixed leaf salad with a drizzling of olive oil, beautiful. The sweet and cinnamon flavor from the sweet potato was such a good combination with the bulgar wheat but to please a fussy teenager I topped it with a pan fried pork chop. Honestly, this was a real treat.
[b]Warm Bulgar Wheat and Sweet Potato salad[/b]
Recipe Type: [b]Food for Weight Loss[/b]
Bulgar Wheat with cinnamon roasted sweet potatoes
- 1 cup Bulgar wheat
- 1 cup Boiling hot water
- 3 cups Sweet potatoes
- 1-2 tea spoon ground Cinnamon
- 4-5 table spoons of olive oil
- Salt to taste
- 250g of mix salad leaves
- Peel and dice the sweet potatoes into small cubes.
- Season with salt, cinnamon powder and olive oil.
- Give it a good mix and roast in a preheated oven for around 45 minutes at 180 C.
- Rinse the bulgar wheat under cold water.
- Pour boiling hot water over the bulgar wheat and cover with a tight lid.
- Leave to stand for about 15 minutes. Fluff the grains using a fork.
- When you are ready to eat just mix the sweet potatoes, the bulgar wheat and the leaves with a drizzle of olive oil.