Bulgur

Fava beans, green beans, and snow peas lend crunch to this salad; toss in a versatile vinaigrette for an easy, healthy lunch all week long. 

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.

Charred zucchini pairs particularly well with sharp flavors; here it’s matched by the deep savory notes of preserved-lemon paste and the tang of creamy feta.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Flake baked salmon over roasted turnips and bulgur for a casually chic dish that will make any dinner feel like a party.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

EFFORT: NOT MUCH
PREP TIME: 15 MINUTES
COOK TIME: 6 HOURS
KEEPS ON WARM: 1 HOUR The ingredient list is designed for use in a medium (4- to 5 1/2-quart) slow cooker. See the cook's notes for ingredient lists for small (2- to 3 1/2-quart) and large (6- to 8-quart) models.

When an abundance of fresh vine-ripened tomatoes piles high on my mother's kitchen counter in Thessa-loniki, she cooks up a simple pot of juicy bulgur with the fruit. This classic pairing is born out of necessity in the heat of summer in many parts of the Mediterranean. It nicely accompanies lamb chops, flank steak, chicken breast, or grilled shrimp. I like to add the fruity heat of Aleppo pepper, but you may replace it here with 1 teaspoon paprika and a good dose of black pepper. If you like a more textured side, use coarse bulgur. You may need up to an additional 3/4 cup broth (for a total of 2 1/4 cups liquid) and a total cooking time of 20 to 25 minutes. I often prepare double the amount, as this side reheats well and freezes nicely for up to 1 month (add a bit of water when reheating). I don't mind that the basil darkens a bit, as it also intensifies the flavor.

1 slice per serving This recipe makes two loaves of a basic bread that gets its hearty, chewy texture from bulgur. The bread is great for both sandwiches and toast. If you don't want to bake both loaves at once, you can freeze half of the unbaked dough to use another time.

This bulgur salad makes a delicious and healthy side. It travels well, too.

Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. Other grains, such as barley or bulgur wheat, can also be used; cook them according to package instructions.

When it’s time to put logs in the fireplace, it’s also time to fire up a big pot of this chili, flavored with lots of cumin and brightened with lemon juice.

Enjoy a combination of nutritious vegetables and a whole grain all in one easy side dish. It goes equally well with Broiled Sirloin with Chile-Roasted Onions (page 176), Herb Chicken with Panko-Pecan Crust (page 148), or Wine-Poached Salmon (page 109).

Curry-scented chickpeas perch prettily atop a bed of chutney-flavored bulgur, making for a highly appealing grain and legume combination.

This is inspired by mujaddarah, a traditional Middle Eastern dish that is sometimes made with rice, and sometimes with cracked wheat. The grain is combined with lentils and lots of onions browned in olive oil. Even in its basic form, it’s delicious. Since we save some time by cooking (rather than soaking) the bulgur, I like to dress up this classic with the nontraditional but tasty additions of scallions and raisins.