The thing I love about bulgur wheat is that as it cooks, it absorbs flavour, better than any other grain I know. Rice is great too, but bulgur wheat is nutty and tastes great eaten hot, at room temperature, or even straight out of the fridge. My passion for sweet potatoes urged me to cook these two together. The result is a colourful, flavourful vegetarian pilaf packed with goodness and taste. Continue reading →