Have you embraced whole grains? Are you using bulgur, millet, quinoa, wild rice - maybe even farro or amaranth more often?
I almost always have both bulgur and super nutrisious sweet potatoes on hand so this is an easy go-to recipe.
You can have this on the table in half an hour as a side, or a main with an over-easy egg on top. I have served it warm, or room temperature as a picnic salad.
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