I do not want to use bulgar in a recipe; what can I use instead? Please advise. Thank you!
I do not want to use bulgar in a recipe; what can I use instead? Please advise. Thank you!
It really depends on the recipe! What recipe are you making the substitution in?
--CM
A thai vegetable salad.
I think you might like to use Barley. The texture is almost the same. Also, think of Rice. I do not know what the recipe is, but maybe one of those would work.Originally Posted by lizk57
I use bulgar a lot. My son is allergic to rice and we sub the bulgar in all our rice things.
Barley as suggested is a good idea. You might also consider buckwheat (which of course isn't really a type of wheat at all). Would probably have about the same cook time as bulgur.
Another alternative would be orzo or couscous. Very different mouthfeel, but much quicker cook time.
I just discovered quinoa (pronounced keenwa) I prefer the taste over barley and cooked just like rice.
There's also millet, my preferred whole grain lately. (Which I used to consider birdseed!)
Very delicate texture and flavor, not suited to every substitution, but delicious and often overlooked.
I will often toast it slightly before boiling, to bring out a bit more nuttiness in the flavor.
Barley is pretty similar - or since it's just a salad, you could also used steamed rice or brown rice that's done in such a way as to keep the grains fluffy and separated. Or try sprouted mung beans or even better, sprouted lentils. Steam them for a few minutes before adding to a salad. Wasabi peas are a tasty salad addition, and I often use shelled sunflower seeds, too. Slivered almonds and sesame seeds add extra nutrition. Quinoa and amaranth, buckwheat, etc are also available at places like wholefoods or from Bob's Red Mill.
But it doesn't sound like a Thai salad anymore!
--CM
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