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Rinsing stops the cooking process and cools down the bulgur so its heat doesn’t cause the vegetables to lose too much texture.

Adding some cooked whole grains like farro or bulgur wheat also boosts the nutritional value, and adds heft.

It was not always possible to adhere to these recommendations as foods like bulgur wheat and green plantain were far more expensive.

Henry recommends serving this with a grain such as brown rice, bulgur or freekeh cooked with finely grated orange zest.

We are big fans of bulgur's nutty taste and texture and we're even bigger fans of this thyme and turmeric-infused batch that is topped with butternut squash and tangy feta.