Photo: Zesty Apple Bulgur Cold-Soak Salad rehydrated on the Cataloochee Divide Trail in Great Smoky Mountains National Park.

In between hikes with Dominique and friends, I spent the last few weeks cooking and dehydrating bulgur. This whole grain fits naturally into backpacking breakfasts, lunches, and dinners whenever you want a change from oatmeal, rice, and pasta.

Photo: Dehydrated bulgur, apples, and blueberries with walnuts and raisins. This breakfast is a nice change from oatmeal.

Bulgur’s mild, nutty taste and pleasantly chewy texture pair well with sweet or savory ingredients. We loved it in Fruit & Nut Bulgur Breakfast, Zesty Apple Bulgur Cold-Soak Salad, and Smoky Mountain Beef Skillet with Bulgur.

Nutritionally, bulgur is higher in fiber than white rice and pasta, and it features important minerals, B-vitamins, and a respectable amount of protein. Bulgur is easy to cook, dehydrate, and rehydrate. It returns to its original taste and texture with either hot or cold water.

Photo: Salad before dehydrating. Dehydrated bulgur is added to the meal separately.

Ready to give bulgur a try?

Explore these new pages…

Zesty Apple Bulgur Cold-Soak Salad Recipe

Coming Next Month...

Photo: Lunch spot on the Cataloochee Divide Trail along the eastern edge of Great Smoky Mountains National Park.

Before hitting the Smokies, Dominique and I hiked the trails at three more state parks in Northeast Georgia: Black Rock Mountain, Tallulah Gorge, and Moccasin Creek.

Photo: Lunch spot at Hemlock Falls on Moccasin Creek.

Would you enjoy seeing more trail photos and write-ups of these hiking destinations? Let us know and we’ll include them in future newsletters.

Thanks for reading Trail Bytes. Stay cool, give the salad a try, and we'll see you next month.

Freundliche Grüsse,

Chef Glenn & Dominique

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