Bulghur

When I was a youngster, the traditional erev Shabbos fare was farfel. With a soupçon of ketchup, it usually hit the spot. 

Now I am no longer that trusting child, and realized that all these years there was an interloper in my midst. The white flour that is farfel had to go. 

I tried quinoa for a while, and yes, while tasty (with added sautéed onions and vegetables), it never seems to satisfy me. I could sit down and consume the entire pot. 

Meddling about in the grains aisle, I spotted on the lowest shelf Sadaf Bulghur in a variety of grinds, ranging from the #1 Fine to #4 Very Course. I purchased the latter (I like a little something to chew on), cooked it with the same technique as the farfel (toasted with a little oil, add boiling water, salt, hint of pepper and garlic powder, simmer until done). 

Is it possible a grain can taste like cake? No, seriously.  

Ta is a real pasta eater, meaning farfel makes his Shabbos shine. He never was crazy about the quinoa replacement. 

I experimented by adding onions and mushrooms a lá risotto, but you know what? The bulghur tastes better without it. That hint of sweetness works fabulously alone, heightened by a dash of sea salt.

Via tiffanycooks.wordpress.com

It takes much less time than brown rice or other whole grains to cook (20 minutes as opposed to 45+).

Dr. Oz, by the way, has crowned bulghur a "superfood."

A Turkish grain, this powerful superfood is packed with cancer-fighters including magnesium, zinc and fiber. Research has shown that pre-menopausal women eating more than 30 grams of fiber per day cut their risk of breast cancer in half. Just 1 cup of cooked bulgur wheat supplies 8 grams of fiber – one-third of your recommended daily dose.