Roasted Bulgur

3 cups bulgur (wheat pilaf) 
5 cups water 
1 tsp. sea salt 


1. In a large pot or skillet, dry-roast bulghur over medium heat, stirring constantly until bulghur begins to exude a nut-like aroma. (Watch closely, it burns fast). 
2. Transfer roasted bulghur to a large bowl and allow to cool. 
3. In a 2-qt pot, bring water to a boil, add salt, then pour over cooled bulghur. Cover bowl, and allow to stand for 45 minutes to 1 hour. 
Makes 8 servings. 

Per serving(370g): 180 calories, 0.7g fat, 0.1g sat fat, 39g carbohydrate, 6.4g protein, 9.6g fiber.