When it comes to whole grains, it's great to have variety. I've filled you in on quinoa and barley, and another great grain to try is bulgar. Bulgar is essentially wheat -- but the grain has been soaked, cooked and dried. Part of the bran is removed but since some remains, bulgar is still considered a whole grain. (Whole grains 101: a whole grain contains all three parts of the grain -- the germ, the bran and the endosperm.)

Bulgar is as quick cooking as dry pasta and is very versatile. Like most whole grains, it's a great addition to soups. But you can also try it on top of salads and use it to extend meat dishes (e.g. add bulgar to your meatball mixture). It also makes a great side dish, works well in pilafs and is the base for tabbouleh.

Bulgar has more fiber than a lot of other whole grains, so it's a great addition to any diet. Check out some of these bulgar recipes to get you started.