farro, try substituting varieties of bulgur available at any armenian market. i do believe that farro is just spelt. or can be used the same way. the wiki sources say that farro is emmer wheat. they are all very close.

Time will tell...it just seemed from this episode that the “ridiculous” item was a little less ridiculous. They had bulgur wheat for the dessert course which was a little more difficult to incorporate. The main course...

- it is addictively good: Mediterranean Skillet Dinner 1 can (14 oz.) reduced sodium chicken broth (I use a vegetarian broth) 1-1/2 cup wheat bulgur 3 TB. Pesto (or more to taste – I use a jarred pesto from TJs) 1/4 cup...

are the kebabs over either bulgur wheat or orzo pasta. they also have very very nicely priced wines. i would say that you should DEFINITELY get a salad/spread platter and then perhaps get one or two other things depending on how...

use it anywhere you want a sweet/sour flavor. I use it in lachma b’ajeen and a bulgur wheat salad called bazargan. I use it in the liquid for making stuffed grape leaves among other things.

some idea: a 3" high deli container = one pound tabbouleh. very expensive, imo. i just go there now for pita, bulgur wheat, etc.

intensive in that it required you to be there and to stir it for at least an hour. This morning I decided to treat it like bulgur wheat. I brought the correct amount of water to boil; added the oats; and then took it off the...

different. Most courses are pretty delicious and simple — excellent carrot salad and mujadara (cracked bulgur wheat, carmelized onions, and lentils). The bastilla is pretty different from anything I’ve had elsewhere...

It does look like Habibi has a few things, like their #4 entree. I was hoping more for original-to-that-cuisine things like goat bil tfeen (goat sauteed in red wine with vinegar and pine nuts, with bulgur wheat, garbanzo beans,...

Kibeh (or Kibbeh) is a mixture of ground lamb with bulgur wheat and fried or raw onion, rolled into a small ball. According to some reviews, it could be compared to our steak tartar.

No, there’s is nothing you can do. If appearance is that troubling ... hide it. Make pilafs – substitute it for bulgur wheat or rice – use it as a stuffing in place of rice or cook it in soups. Ciao, rien

A one-word hint if you love rice but are concerned about the lack of fiber and the unpredictability of cooking brown rice (which is not terribly high fiber, for that matter): Bulgur. It is cracked wheat that has been steamed (pre

Missyme, I’ve never worked with Bulgur before (hangs head in shame...) . At the risk of sounding idiotic... would Orzo or Couscous work just as well? Maybe the Couscous (I use whole wheat) would be too light... but perhaps...

and lows in 30s. Maybe something with bulgur (since it doesn’t take much fuel to cook), dried porcini, a bouillon cube (would never use one at home, but gotta watch that pack weight), and some nice slices of Spanish...

was just brushing my teeth and getting ready for bed when i thought of a few more items you might want to bring: 1. bulgur wheat for tabouleh. you mentioned that you have a rudimentary kitchen. all you really need for tabouleh is...