Bulgur is going to be the next quinoa. Thousands of years ago, Greek homemakers soaked the wheat, spread it out in the sun to dry, and after it changed to a bronze colour, they ground it between two stones until it became juicy and soft. The light textured bulgur is a staple food for millions worldwide and tastes somewhat like the comforting whole-grain toast. Quadrupling in size when boiled, this versatile ingredient is an excellent base for an assortment of dishes. It can be used as a stuffing for vegetables and pairs well with dried fruit, sweet spices, salads and pilafs. The whole grain transforms into a steamy, hot porridge and is delicious topped with a drizzle of rice syrup. A bulgur burger makes for a super quick weekday dish. It’ll be better for your stomach, as it is easier to digest. Pay homage to the ancient wheat berry, and make it Jamaican-spiced, with fetta!