I first tried this recipe several years ago and it was a huge hit! Like some of you, it was my very first introduction to cooking with bulgur, and my entire family loved it. So I looked up the recipe again today since I had salmon, bulgur and lemon that I wanted to use. But I had no asparagus (wrong time of year). Instead I used brussel sprouts, and additionally indulged by 8-year-old son's suggestion to sprinkle bacon on top as a final garnish. (If you use bacon, please make sure it's certified sustainably and humanely raised. :)) I just found that I needed to cook it all a little longer, and to add a little extra water so it wouldn't dry out. The end product is that between my husband, son and I, there were NO leftovers to put in the fridge tonight. My son ate more than I've ever seen him eat. Bon appetite!
Has anyone ever tried this recipe with quinoa? I'm gluten-free and would normally work it out myself, but I'm concerned that bulgur takes less time to cook than quinoa...
I've made this with salmon - but wondered if I could do it with skinless, boneless chicken breast as well... Any thoughts?
This was good and healthy. I made it with brown rice instead of bulgur but it required extra time to prepare the brown rice.
wow, this was so easy and quick to make! It tasted great! I skipped the olive oil at the end and put a little lemon pepper on top.