bulgur with feta, olives and sun dried tomatoes

Lately I have been having fun surfing the bulk food section at my local market, where they’ve got a nice variety of alternative grains, raw and roasted nuts, dried fruits, and spices. In my experience the bulk food section usually offers great deals, especially for items on sale, and a quick scan for deals can send you home with something new to cook - which, in my case, was a bag of bulgur.

My previous experience with bulgur has been limited to a spoonful of tabbouleh scooped up at a salad bar, so I had to do a bit of research to figure out what to do with my new acquisition. My go-to source to handle basic ingredient questions and find accessible recipes is Mark Bittman’s How to Cook Everything and the title is no joke; just about every ingredient, cooking method, and basic recipe is listed and clearly explained. Here’s a snippet from Bittman’s bulgur entry