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By Faye Levy | July 11, 1993
Nutritionists advise us to eat more bread, pasta and grains. However, besides rice, cornmeal and grits, there don't seem to be many grains around to vary our accompaniments or entrees.One grain deserving more attention is bulgur wheat, which has a rich, nutty taste and is an important ingredient in Middle Eastern cuisines. The most famous bulgur dish in the West is tabbouleh, a Lebanese salad with parsley, mint and tomatoes. But there are many ways to use this versatile grain.In Jerusalem, I've had peppery bulgur wheat topped with spicy meat stew, a specialty of the Kurdish Jews.
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By Virginia Gerst and Virginia Gerst,CHICAGO TRIBUNE | March 31, 2004
Hold on to your taste buds: Big flavors are muscling their way onto America's tables. Professional chefs and home cooks from coast to coast are reaching for ingredients like cumin and cardamom, fenugreek and fennel to create sit-up-and-take-notice dishes they would not have contemplated even 20 years ago. "We are definitely seeing more bold flavors," said Art Siemering, publisher of The Food Channel TrendWire, an electronic newsletter that tracks changes...
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NEWS
October 1, 2000
Bulgur, the main ingredient in the Lebanese grain salad known as tabbouleh, is a convenient staple made from precooked wheat that has been dried and cracked. Sold in coarse and fine grinds, bulgur is available in natural food stores, most supermarkets, and markets specializing in Middle Eastern foods. When making grain salads, season them assertively to compensate for the mild taste of most grains. Let the salads stand to meld flavors. -- Cole's Cooking A to Z
NEWS
October 1, 2000
Bulgur, the main ingredient in the Lebanese grain salad known as tabbouleh, is a convenient staple made from precooked wheat that has been dried and cracked. Sold in coarse and fine grinds, bulgur is available in natural food stores, most supermarkets, and markets specializing in Middle Eastern foods. When making grain salads, season them assertively to compensate for the mild taste of most grains. Let the salads stand to meld flavors. -- Cole's Cooking A to Z
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By Anne Marie Weiss-Armush and Anne Marie Weiss-Armush,Universal Press Syndicate | September 6, 1995
Tabbouleh, the unique salad of fresh parsley, bulgur wheat and green onions, is one of the most familiar Arab dishes in the United States.It's gaining ground on restaurant menus and even in supermarket salad bars.Having enjoyed tabbouleh for years in the homes of Arab friends, I was curious to learn the secret of perfect tabbouleh from experts. Not surprisingly, the varying opinions reflect the character of the Middle East itself, in that each person considers himself or herself to be the sole custodian of cultural heritage.
NEWS
By Virginia Gerst and Virginia Gerst,CHICAGO TRIBUNE | March 31, 2004
Hold on to your taste buds: Big flavors are muscling their way onto America's tables. Professional chefs and home cooks from coast to coast are reaching for ingredients like cumin and cardamom, fenugreek and fennel to create sit-up-and-take-notice dishes they would not have contemplated even 20 years ago. "We are definitely seeing more bold flavors," said Art Siemering, publisher of The Food Channel TrendWire, an electronic newsletter that tracks changes...
FEATURES
By Eating Well | June 4, 1995
Bulgur, rice, barley and couscous get a fresh lift in these innovative salads.All of these grains are quick-cooking and available in supermarkets.Using the Middle Eastern standard, tabbouleh, we developed the Sultan's Salad, adding red lentils, pine nuts and dried fruits to the classic bulgur-and-herb base.Inspired by an Italian rice salad spiked with capers and anchovies -- the Rice Salad Arlecchino makes a colorful side dish or, with the addition of tuna, a satisfying main course. Barley lends a pleasant chewiness to a Southwestern salad; with quick-cooking barley, the dish is ready in less than 20 minutes.
FEATURES
By Colleen Pierre and Colleen Pierre,Special to The Sun | July 4, 1995
Are you getting enough grains?According to the Wheat Foods Council, Americans say they're eating about three servings of bread and grain foods daily. The Food Guide Pyramid recommends six to 11 servings a day for better health, vim, vigor and vitality.So, what's the hang-up?Lots of people still believe that breads, grains and starches make you fat, so they avoid them. But here's the real skinny on grains. A serving of grains provides just 80 calories.Those calories come mostly from carbohydrates, your body's favorite fuel.
NEWS
By Arthur Hirsch and Arthur Hirsch,SUN STAFF | December 17, 2003
The Grinch gets the rap for stealing Christmas, but what about Charles Dickens? A well-meaning heist, surely, but just the same. The manger and Bethlehem and anything to do with the region where the celebrated event actually occurred has long been overshadowed by A Christmas Carol's luscious steam of plum pudding, goose, candied fruit, chestnuts, mince pies, punch ... You could go on this way for some time before you got to, say, tabbouleh or chickpeas....
FEATURES
May 8, 1991
This healthy recipe serves eight and takes about 40 minute to prepare.Vegetarian Moussaka1 eggplant1/2 cup bulgur1 cup boiling water2 teaspoons olive oil1 small onion, peeled and finely chopped1 medium clove garlic, peeled and minced2 (14 1/2 -ounce) cans peeled and diced tomatoes3/4 teaspoon cinnamon1 1/2 teaspoons dried oregano, crushed1/4 teaspoon salt1/4 teaspoon freshly ground black pepper2 cups low-fat milk3 tablespoons flour1/8 teaspoon cayenne pepper1/8 teaspoon nutmeg1/3 cup grated Parmesan cheesePaprikafilling: Slice the eggplant into one-quarter-inch-thick slices.
FEATURES
By Anne Marie Weiss-Armush and Anne Marie Weiss-Armush,Universal Press Syndicate | September 6, 1995
Tabbouleh, the unique salad of fresh parsley, bulgur wheat and green onions, is one of the most familiar Arab dishes in the United States.It's gaining ground on restaurant menus and even in supermarket salad bars.Having enjoyed tabbouleh for years in the homes of Arab friends, I was curious to learn the secret of perfect tabbouleh from experts. Not surprisingly, the varying opinions reflect the character of the Middle East itself, in that each person considers himself or herself to be the sole custodian of cultural heritage.
FEATURES
By Colleen Pierre and Colleen Pierre,Special to The Sun | July 4, 1995
Are you getting enough grains?According to the Wheat Foods Council, Americans say they're eating about three servings of bread and grain foods daily. The Food Guide Pyramid recommends six to 11 servings a day for better health, vim, vigor and vitality.So, what's the hang-up?Lots of people still believe that breads, grains and starches make you fat, so they avoid them. But here's the real skinny on grains. A serving of grains provides just 80 calories.Those calories come mostly from carbohydrates, your body's favorite fuel.
FEATURES
By Eating Well | June 4, 1995
Bulgur, rice, barley and couscous get a fresh lift in these innovative salads.All of these grains are quick-cooking and available in supermarkets.Using the Middle Eastern standard, tabbouleh, we developed the Sultan's Salad, adding red lentils, pine nuts and dried fruits to the classic bulgur-and-herb base.Inspired by an Italian rice salad spiked with capers and anchovies -- the Rice Salad Arlecchino makes a colorful side dish or, with the addition of tuna, a satisfying main course. Barley lends a pleasant chewiness to a Southwestern salad; with quick-cooking barley, the dish is ready in less than 20 minutes.
FEATURES
By Faye Levy | July 11, 1993
Nutritionists advise us to eat more bread, pasta and grains. However, besides rice, cornmeal and grits, there don't seem to be many grains around to vary our accompaniments or entrees.One grain deserving more attention is bulgur wheat, which has a rich, nutty taste and is an important ingredient in Middle Eastern cuisines. The most famous bulgur dish in the West is tabbouleh, a Lebanese salad with parsley, mint and tomatoes. But there are many ways to use this versatile grain.In Jerusalem, I've had peppery bulgur wheat topped with spicy meat stew, a specialty of the Kurdish Jews.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | July 9, 2000
When summer heat and humidity diminish appetites, consider making a meal of light, refreshing "sides." The following duo of side dishes -- a Gruyere-topped zucchini and tomato gratin, a cooling tabbouleh with extra vegetables can be served soon after they're prepared or chilled and served the next day or so, when their flavors have melded. A boon for picnics and cookouts, these side dishes all travel well. Serve this classic summer medley warm or cold as a side dish for grilled foods, or with an assortment of other side dishes.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | September 1, 2004
Norris Walker of Baltimore had a complaint and request. He wrote that he went out of town and when he came back, the place where he got his favorite vegetarian chili was closed and he no longer can get this dish. "I hope someone out there can help." Regina Pakos of Latrobe, Pa., responded with tester Laura Reiley's choice. "It is a delicious dish specially if you want to leave meat off the menu. I make it and love it," she said. Vegetarian Chili Serves 4 1 tablespoon canola oil 1 yellow onion, chopped 1 (28-ounce)
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