Wednesday, March 7's whats for breakfast

Oatmeal is a go-to for breakfast because it's quick and delicious lending itself nicely to brown sugar, raisins and fresh fruit. However for those who crave more savory breakfast items bulgur is a great option.

Bulgur is very similar to oatmeal nutrition-wise. It contains a few more calories (80g per half cup vs 70g in oatmeal) but makes up for it by providing twice as much fiber (4g vs 2g.)

The difference in calories is a bit more dramatic at dinner time as 1/2 cup brown rice contains 110 calories and only 2g of fiber. However, all whole grains are superior to refined grains (white rice, crisped rice cereal, cream of wheat) as they lower your risk for heart disease, diabetes and colon cancer while improving digestion.

I whipped this up in my kitchen this morning before work so I can vouch for its quick and easiness. Feel free to add carrots, bell peppers or any other veggies.

Two stalks celery, chopped
1 cup bulgur
1/2 onion
1 tsp minced garlic
1 tbsp olive oil

Bring 2 cups of water to a boil. Add bulgur reduce to a simmer and cover. Cook for 12 minutes
While bulgur is cooking sautee onions, celery and garlic in olive oil. Once onions begin to brown add 1/2 cup of water and cover until celery softens (a minute or so).
Remove bulgur from stove, fluff with a fork and add to onion mixture.

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