In a medium saucepan, bring the water to a boil. Add the bulgur, cover, and remove from the heat. Let stand for 30 minutes, or until the water is absorbed. Spread the bulgur out on a baking sheet to cool, about 20 minutes.
In a serving bowl, combine the cooled bulgur, sprouts, and green onions.
In a small bowl, whisk together the vinegar, tamari, sesame oil, chile paste, and honey. Pour over the salad and toss to coat. Garnish with peanuts and serve.
Recipe Notes • If you are making this salad ahead of time, remove it from the refrigerator about 30 minutes before serving, as the flavors will be more vibrant at room temperature. Also taste and adjust the seasonings before serving.
• Whole grains, such as bulgur, are the perfect food: thoroughly versatile, delicious, filling, low in fat, and packed with nutrients. Besides having a wide range of B vitamins, grains provide ample iron, calcium, phosphorous, potassium, magnesium, and zinc.
• To get the most from your grains, use unrefined ones. Refined grains stripped of their bran and germ lack several B vitamins, most minerals, and much of their fiber. Enriching these grains adds back only three B vitamins and iron, resulting in a paler version of the original.
• Whole grains will keep for several months, so for economic reasons, it’s wise to buy them in bulk. Make sure the store you are buying from has a good turnover, so you know you are getting the freshest grains possible. Look for grains that are plump, not shriveled, with uniform size and color.
• Put grains, such as bulgur, in tightly lidded jars and store in a cool, dry place. Heat and humidity will turn grains rancid and destroy their nutrients. During the warm months, refrigerate grains.
